Pinata Cupcakes

You’ll want to start with a solid cupcake recipe, one that’s not too light and delicate as you need it to be sturdy enough to withstand being carved.  I used my vanilla cake recipe for the base of these pinata cupcakes, if you haven’t tried that recipe yet this is a great excuse to do so.

Let the cupcakes cool completely before carving into them, and once they’ve cooled use a knife to cut a hole about 3/4-1″ in diameter into the center of the cupcake, cutting about 1″ deep.

Remove the core that you’ve just cut out and slice off the bottom, reserving about 1/4″ of the top. You’ll use this use as your plug to cover your sprinkle filling and to give you a level surface on which to pipe your frosting.

You can use your favorite variety of sprinkles in your favorite colors. I like to make my own sprinkle blends that I use for most of my decorations.

Ingredients

• 1/4 cup unsalted butter softened to room temperature 56g
• 1/4 cup canola oil* 60ml
• 3/4 cup sugar 150g
• 2 eggs room temperature preferred
• 1 ½ teaspoon vanilla extract
• 1 1/2 cups all-purpose flour 188g
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup buttermilk
• 1 batch Vanilla Frosting
• Food coloring optional
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Instructions

1. Preheat oven to 350F (175C) and prepare cupcake tin by lining a 12 count muffin tin with cupcake liners
2. In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.
3. Add eggs, one at a time, beating well after each addition.
4. ........................................

for full instruction please see : sugarspunrun.com

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