★ Tiny Chefs ★ Video Instruction & Recipe

Back to: Pinata Cupcakes

To learn how to make Pinata Cupcakes, follow along with Ms. Natasha with the video below!

Pinata Cupcakes Recipe

Equipment

Measuring cups
Measuring spoons
Medium Bowls (3)
Microwave Safe Bowl
Large Bowl
Whisk
Small spoon
Rubber spatula
Electric mixer
Toothpicks
2 Muffin Tins
Paper Liners
Oven mitts
Oven
Cooling rack
Parchment Paper
Scissors
Piping Bags
Wilton 2M Piping Tip
Plastic Wrap

Ingredients

FOR THE CUPCAKES

1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp unsalted butter 3/4 stick, room temperature
2 large eggs 1 large egg white, 1 large egg, room temperature
1 1/2 tsp vanilla
1/2 cup whole milk or 2%
sprinkles

FOR THE MULTICOLORED VANILLA BUTTERCREAM FROSTING

1 cup unsalted butter 2 sticks, softened
2-3 cups confectioners’ sugar
1/2 tsp vanilla extract
whole milk optional
food coloring any colors

Instructions

FOR THE CUPCAKES

Preheat the oven to 350 degrees F. Line the cupcake pan with paper liners
In a medium mixing bowl, whisk together flour, baking powder and salt
In the large mixing bowl, beat together the sugar and butter with an electric mixer on low. Mix until light and fluffy, about 2 to 3 minutes
Add the egg and egg white, one at a time, to the butter mixture. Mix on low as you add the eggs
Add the vanilla to the butter mixture and mix on low
Add one third of the flour mixture to the butter mixture, mixing on low speed as you do so
Add 1/2 of the milk to the batter, mixing on low
Add another third of the flour mixture to the batter, mixing on low speed
Add the remaining 1/2 of the milk to the batter, beating on low
Add the remaining flour mixture tot he batter, beating on low. Beat until just combined. Do not over-mix
Scrape down the sides of the bowl with the rubber spatula to incorporate any extra batter on the sides
Beat until no traces of flour remain. Do not over-beat
Bake until a toothpick inserted into the middle of the cupcake comes out clean, about 18 to 20 minutes
Let cool int he pan on a wire rack. After 5 minutes, transfer the cupcakes to the wire rack and let cool one hour
After cupcakes have cooled, using a pairing knife, cut out a 1 inch circle from the center of the cupcake
Fill the whole with 1/2 tbsp of sprinkles
Take the piece of cupcake you cut out and cut a thin layer off to use as a topper to your cupcake

FOR THE BUTTERCREAM

In a large mixing bowl, using an electric mixer, combine the butter, sugar and vanilla until well combined and fluffy
Add 1 tbsp milk at a time, if needed

TO DECORATE

Using a knife, cut out the center of your cupcake. Fill the inside with sprinkles
Cut the top off of the center that you just cut out so you can press on top of your sprinkles to create a flat surface for piping your buttercream
Separate the frosting into 4 bowls, dying them each a different color. Use a spoon to mix the frosting well so that all frosting is incorporated
Put each colored frosting into its own piping bag
Take a piece of plastic wrap and lay it in front of you
Take each piping bag twist the top and squeeze the frosting to the bottom, snip off the tip of the bag
Pipe a line of frosting onto the piece of plastic wrap
Repeat each step until you have all 4 colors pipped in 4 lines next to each other parallel with each other making sure each line is the same length
Grab one end of the plastic wrap so that the frosting is horizontally in front of you and fold it over all 4 lines of frosting, so the frosting is snug in the plastic wrap
Twist both ends so it looks like a tootsie roll
Using another piping bag, cut the tip and place a Wilton 1M piping tip in the bottom of the bag, fold down the top of the bag
Grab your frosting roll and cut an end off, place the roll into the piping bag, cut tip down
Squeeze from the top, using your dominant hand to pipe and your other hand to guide, swirl your frosting onto your cupcake
Bite into your cupcake to enjoy the “surprise filling”!
Enjoy!

Notes

Take It Down A Notch – This recipe should be easy enough for even the youngest Tiny Chef! You may want to use your judgment about the electric mixer as small hands might not be able to manipulate it for as long as necessary. Let the Tiny Chef stir with a wooden spoon and then finish with the electric mixer if needed. Kick It Up A Notch – This is a very basic recipe for an older Tiny Chef. This is a good time to learn some extra frosting skills. Place a piping tip in the bottom of a cut piping bag. Using a brand new paintbrush, dip it in food coloring and draw a few lines on the inside of your empty piping bag. You can use as many colors as you would like. Using a rubber spatula fill your piping bag with white buttercream frosting. Twist your bag shut, squeeze from the top and pipe your frosting onto your cupcake for an awesome color design in your frosting.

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