BLUE PIñATA RECIPE BY TASTY
This content is intended solely for users of legal drinking age. Drink responsibly.
Provided by Chris Rosa
Categories Drinks
Time 15m
Yield 1 serving
Number Of Ingredients 15
Steps:
- Make the tamarind syrup: In a medium saucepan, combine the water and tamarind pulp. Bring to a boil over high heat and cook for 3-5 minutes. Add the sugar and continue boiling for 30 seconds more, until the sugar dissolves. Strain into a glass jar, discarding the tamarind solids, and let cool before using. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
- Make the cocktail: Add the tamarind syrup, lime juice, pineapple-infused rum, pineapple juice, and blue curaçao to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously to combine. Strain the mixture into a tall glass. Discard the ice used for shaking and return the cocktail to the shaker, along with the aquafaba. Dry shake for 30 seconds, until foamy.
- Add the rainbow sugar to a small plate. Dip the rim of a hurricane glass in tamarind syrup, then carefully roll the rim in the rainbow sugar.
- Fill the glass with the remaining ½ cup crushed ice and shake the angostura bitters over the ice. Strain the cocktail into the glass and garnish with the pineapple leaf, dehydrated pineapple wheel, and orange peel.
- Enjoy!
RAINBOW PINATA CAKE
Watch guests' faces light up as you cut into this towering blue, pink, green, and purple layer cake filled with candies and sprinkles like a pinata.
Provided by Sally's Baking Addiction
Categories Desserts Cakes Birthday Cake Recipes
Time 1h50m
Yield 16
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour four 9-inch cake pans.
- Whisk flour, 1 teaspoon salt, baking powder, and baking soda together in a bowl.
- Beat 1 1/2 cup butter in a stand mixer fitted with the paddle attachment until creamy, about 1 minute. Beat in white sugar on high speed, scraping the bowl with a spatula as needed, until fully incorporated, about 5 minutes. Reduce speed to medium-high; beat in eggs one at a time. Beat in 1 tablespoon vanilla extract.
- Mix flour mixture into the creamed butter mixture in 3 additions, alternating with buttermilk, until batter is smooth and slightly thick.
- Divide batter evenly among 4 bowls. Tint each portion of batter with green, blue, purple, or pink food coloring; stir until smooth. Pour batter into the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Set baking pans on wire racks and let cakes cool completely, about 25 minutes.
- Beat 1 1/2 cup butter and cream cheese in a stand mixer fitted with a clean paddle attachment until creamy, about 2 minutes. Add confectioners' sugar, heavy cream, and 1 tablespoon vanilla extract; beat on low speed for 30 to 60 seconds.
- Increase speed to high and beat frosting until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Beat in 1/8 teaspoon salt.
- Cut a 4-inch circle out of the center of 2 cake layers using a round cookie cutter.
- Place one of the intact cake layers on a cake stand or serving plate. Frost the top using an offset spatula or butter knife. Position one of the cake rings on top. Spread frosting over the top and inside the circle. Repeat with second cake ring. Fill the hole with candies and sprinkles. Place remaining cake layer on top. Frost the top and sides of the entire cake.
- Tint any remaining frosting with pink food coloring and pipe decoratively over the cake. Cut cake into slices; spoon any candies that spill out over the slices.
Nutrition Facts : Calories 913.4 calories, Carbohydrate 127.4 g, Cholesterol 163.5 mg, Fat 42.9 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 24.9 g, Sodium 327.1 mg, Sugar 98.6 g
CHOCOLATE PINATA CUPCAKE: OVER THE RAINBOW RECIPE BY TASTY
Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Rainbow Sprinkles, cream cheese frosting, chocolate sauce, maraschino cherry
Provided by Codii Lopez
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
- OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
- OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
- Fill the cupcake cups halfway with batter.
- Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
- Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use.Fill each hole with the sprinkles.
- Top each cupcake with cream cheese frosting, a drizzle of chocolate, and a maraschino cherry.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams
PIñATA POUND CAKE
What's better than a cake piñata? Cutting into it to reveal matching candies, of course! Coordinate the cake's colors and candies to your party theme for an extra touch.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease 2 (1 1/2-quart) ovenproof glass bowls (8 inches across top) with shortening; coat with flour. Place a small circle of cooking parchment paper in bottom of each bowl for easier removal of cake.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beat just until smooth after each addition. Pour into bowls.
- Bake 60 to 70 minutes or until toothpick inserted in the center comes out clean. Cool in bowls 20 minutes; remove from bowls to cooling racks. Remove parchment paper. Cool completely, about 2 hours.
- Using serrated knife, cut rounded top off cakes to make a level surface. Use 2 1/2 to 3-inch round biscuit cutter to hollow out a small hole in the center of one of the cakes (do not go all the way through the cake). For second cake, use biscuit cutter to cut a hole completely through the cake layer. Place first layer, cut side up, on cake stand. Fill cut out portion of cake with assorted multi-colored candies. Frost cut side of cake with 1/4 cup frosting and top with remaining cake to make a round cake. Fill hole to the top with remaining candies.
- Thinly frost side and top of cake with 1 cup of the frosting. Divide remaining frosting among 4 small bowls, and mix frosting with pink, blue, yellow and green food colors, one color in each bowl. Place frosting in 4 separate pastry bags fitted with couplers. Rotate ruffle tip between bags as you work. Frost cake, working in horizontal circles, alternating colors every row.
Nutrition Facts : Calories 700, Carbohydrate 99 g, Cholesterol 90 mg, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 41 g, TransFat 4 1/2 g
CHOCOLATE PINATA CUPCAKE: BLACK TIE EVENT RECIPE BY TASTY
Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Semi-Sweet Chocolate Chips, chocolate frosting, caramel sauce, maraschino cherry
Provided by Codii Lopez
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
- OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
- OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
- Fill the cupcake cups halfway with batter.
- Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
- Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
- Top each cupcake with chocolate frosting, a drizzle of caramel, and a maraschino cherry.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams
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