Enjoy a day of baking with the kids with this delicious and easy to make Piñata Cupcake recipe created by McKinney’s and Catherine Fulvio. Cupcakes are always a fun favourite, so why not take your baking skills to the next level and challenge yourself with this recipe.
Recreating McKinney’s and Catherine Fulvio’s recipe will create hours of enjoyable fun for you and the little ones.
Makes 12 medium cupcakes
For the cupcakes
120g McKinney’s caster sugar
100g butter, softened
160g plain flour
2 tsp baking powder
1 tsp vanilla
2 to 3 tbsp water, you may need a little more
For the filling
100g your favourite small sweets
For the butter cream
250g butter, softened
500g McKinney’s icing sugar, sieved
3 or 4 tbsp milk
1 tsp vanilla extract
Pink or any colour paste (optional)
For the daisies
100g McKinney’s rollout icing
Icing sugar, to dust
To make the cupcakes
Place the McKinney’s caster sugar and butter into a bowl and using the back of a wooden spoon cream until pale and fluffy (this will take about 5 to 7 minutes) or whisk in an electric mixer.
Add in each egg one at a time and whisk well after each one.
Carefully fold in the flour, baking powder and stir in the vanilla.
Neatly spoon the mixture about 2/3rd full into the cases and bake for about 12 – 15 minutes. They should be risen and golden brown and when a skewer is inserted, it should come out clean.
Allow to cool completely before icing.
To make the buttercream
Cream the butter, McKinney’s icing sugar and vanilla extract together using a wooden spoon or a mixer.
Add some milk and add your choice of colour paste.
Once the cupcakes are cold, using a teaspoon or cake corer, remove some of the sponge. Fill with sweets.
Spoon the buttercream into a piping bag fitted with a nozzle and pipe over the top of the cupcake.
To make the daisies
Sprinkle a little McKinney’s icing sugar on a clean surface, roll out the rollout icing evenly and using a daisy cutter, shape the flowers.
Once the cupcakes are piped, place the flowers on top.