Funfetti Piñata Cupcakes

Funfetti Piñata Cupcakes

These are a combination of pretty much all my favorite things. Cupcakes, sprinkles, buttercream, cookies, M&M's AND piñatas! I mean, it really doesn't get any better than that.  

200 grams (1 cup) sugar
110 grams (1 cup) powdered sugar
220 grams (1 cup) butter
200 grams (1 cup) vegetable oil
2 eggs
1 tsp cream of tartar
1 tsp salt
1 tsp baking soda
700 grams (5 cups) flour
1 tbs vanilla
4 different gel food coloring colors
small donkey cookies cutter (I used the one from this set)

220 grams (1 cup) unsalted butter, room temperature
330-440 grams (3-4 cups) confectioners powdered sugar, sifted
¼ tsp table salt
1 tbs vanilla extract
up to 4 tbsp milk or heavy cream

195 grams (1.5 cups) cake flour
1 1/2 tsp baking powder
1/4 tsp salt
110 grams (1/2 cup) unsalted butter, room temperature
225 grams (3/4 cup + 2 tbsp) granulated sugar
1 large egg
2 large egg whites
1 tsp vanilla extract
102 grams (1/4 cup + 3 tbsp)  whole milk
1/4 cup nonpareils rainbow sprinkles + some for topping cupcakes
Mini M&M's

In the bowl of an electric stand mixer, fitted with the paddle attachment, cream together the sugars and the butter. Beat in the eggs. Add the oil. Sift the dry ingredients together, then gradually add them to the mixture. Mix in the vanilla extract.

Split the dough into four even-size balls. Add gel food coloring to each dough ball until your desired color is achieved. (Gel food coloring gives you more intense colors than liquid food coloring does).

Line a loaf pan (or similar size container) with plastic food wrap. Split all your colored dough balls in half, and layer the dough in the container. Alternate the colors so you end up with two layers of each color by the time you're done.

Cover the layered dough, and freeze it for four hours or overnight. This is the perfect time to make the buttercream and cupcakes!

After they are done chilling, place them on a baking sheet lined with parchment paper, and bake at 350 degrees F for 12 minutes.

Immediately after you take them out of the oven, use your donkey piñata cookie cutter to cut the cookie shapes. This will create A LOT of cookies but I’m sure you’ll put them to good use ;)

(Adapted from Cinco De Mayo Piñata Cookies from SheKnows)

In the bowl of an electric stand mixer, fitted with the paddle attachment, beat butter for a few minutes. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn't blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time.

(Taken from the Classic Vanilla Buttercream Frosting recipe from Savory Sweet Life)

Preheat oven to 350 degrees F. Sift cake flour, baking powder and salt together, set aside.

In the bowl of an electric stand mixer, fitted with the paddle attachment, cream butter and granulated sugar until pale and fluffy. Mix in egg, then mix in egg whites one at a time, blending until combined after each addition. Mix in vanilla extract. Working in three separate batches, beginning and ending with milk, add 1/3 of the milk, alternating with 1/2 of the flour mixture and mixing just until combined after each addition. Using a rubber spatula, gently fold in sprinkles.

Divide mixture among 12 paper lined muffin cups, filling each about 3/4 full. Bake in preheated oven 17 - 19 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool in muffin tin several minutes, then transfer to a wire rack to cool. Cool completely then “core” your cupcakes and fill with mini M&M’s, I used a large piping tip. Then pipe buttercream frosting and store in an airtight container. When ready to serve, top with sprinkles and a piñata cookie.

(Adapted from the Funfetti Cupcake recipe from Cooking Classy)

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