Piñata Cupcakes With Rainbow Icing Recipes

PIñATA CUPCAKES WITH RAINBOW ICING

Steps:

• Preheat the oven to 175ºC/ 160ºC Fan/ Gas 4
• Add the flour, caster sugar, baking powder, salt and butter to a large mixing bowl and beat slowly for a few minutes until the consistency turns to sand.
• Pour in half the milk and mix briefly.
• In a separate bowl whisk the eggs, vanilla extract and remaining milk. Pour the milky mixture into the flour mixture and beat for a couple of minutes until just mixed. Scrape down the bowl a couple of times during this process. Remember not to overmix.
• Divide the batter between 18 cupcake cases filling them half full.
• Bake for 18 minutes or until a skewer inserted into the middle comes out clean. The cupcakes will be browned and should spring back when touched in the centre with your finger. Leave the cupcakes to completely cool.
• Once cool, core the centres of the cupcakes and fill them up with sprinkles.
• Add the butter to a stand mixer and beat for 3-4 minutes until creamy. This can be done with an electric handheld mixer or by hand but it will take longer.
• Add the icing sugar to the butter a few tablespoons at a time until fully incorporated.
• On low speed, add the milk and vanilla extract then turn the speed up to high and beat for several minutes until the buttercream is light and fluffy.
• Divide the buttercream icing between 5 bowls and colour each bowl with a smidge of gel food colouring.
• Transfer the icing into disposable piping bags (without tips).
• Fit your main piping bag with a piping tip and pipe lines of each coloured icing into it until you run out of space.
• Pipe swirls of rainbow icing on top of the piñata cupcakes and decorate the tops of the cupcakes with a few more sprinkles.

CHOCOLATE PINATA CUPCAKE: OVER THE RAINBOW RECIPE BY TASTY

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!

RAINBOW PINATA CUPCAKES

Steps:

• To make the cupcakes: Preheat oven to 180C/350F and line a deep muffin tray with cupcake cases.
• Add the chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Set aside to cool.
• Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.
• Add the sugar to the softened butter and cream until light and fluffy. Add the soured cream and mix through.
• Add the eggs, one at a time, to the creamed mixture. Beat well between adding each egg.
• Add the cooled espresso coffee, and mix until well combined.
• Sift the flour, cocoa powder and baking powder together, and add to the mixture. Gently mix together until the cake batter is soft and smooth. Add the melted chocolate and mix through the batter until fully combined.
• Use an ice cream scoop to divide the batter between the cupcake cases, approximately 1 scoop per case.
• Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Leave to cool on a wire rack.
• To make the rainbow buttercream: In a large bowl or stand mixer, beat the butter for approximately 5 minutes until soft and pale. Add half of the icing sugar and beat until smooth.
• Add the remaining icing sugar and beat again, making sure the buttercream is smooth.
• Add the vanilla extract and mix through. If the buttercream feels too stiff, add milk, a tablespoon at a time, and beat through until the buttercream feels smooth.
• To fill the cupcakes: Use an apple corer to remove the centre of the cupcake and fill with the sprinkle mix. Make sure to only go halfway down the cupcake, otherwise the sprinkles will fall out the bottom from the cupcake liner is removed.
• To pipe the rainbow swirls: Divide the buttercream into 3 bowls of equal quantities and colour using the food colouring gel.
• Fill three piping bags without piping nozzles, with the coloured buttercream, and snip off the ends.
• Lay a sheet of plastic wrap or clingfilm onto the work surface, and pipe 6-8 stripes of buttercream in alternating colours. Then using the clingfilm to help, roll the buttercream into a roll. Twist one end of the clingfilm to seal, and cut off the opposite end.
• Place the clingfilm wrapped buttercream into a piping bag fitted with a round star nozzle. The open end of the buttercream roll should be towards the nozzle end of the piping bag.
• Gently pip the buttercream onto the cupcakes into a classic swirl. Decorate with any leftover sprinkles.

PINATA CUPCAKES

Steps:

• Bake 24 cupcakes according to the box instructions. Let cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of the shredded coconut. Turn the mixer on low, add 8 drops of yellow food coloring and mix until the coconut is a uniform bright yellow. Transfer to a bowl. Add another cup of the coconut to the bowl and turn the mixer on low. Add 6 drops of yellow food coloring and 4 drops of red food coloring and mix until the coconut is a uniform reddish orange (add a few more drops of each if the color is not vibrate enough). Transfer the coconut to a separate bowl. Wash and dry out the standing mixer bowl and add the remaining 1 cup coconut. Turn the mixer on low and add 6 to 8 drops of blue food coloring. Mix until the coconut is a uniform bright blue. Transfer to a third bowl.
• In a medium bowl, mix together the chocolate candies, fruit candies and nonpareils. Set aside.
• Using a 1/2-inch round cutter, cut out a well in each cupcake (reserve the cut-out top pieces of each cupcake). Use a small spoon to scoop out the wells, being careful not to go all the way through the bottom of the cupcakes. Fill each cupcake well about two-thirds full with the mixed candy, about a heaping tablespoon. Cover the holes with the reserved cut-out tops.
• Frost the cupcakes with the vanilla frosting. Press some of the blue coconut onto the outer third of the top of each cupcake to form a stripe, then press some of the yellow coconut in the center third and finally the orange coconut in the final third. You should have 3 equal stripes on the top of each cupcake.