Pinata Cupcakes

These colourful cupcakes will be the centre of attention at any party. Have a bite and let the colours of the rainbow spill out and enjoy these with the whole family.
Ingredients
Serves: 12
  • For the cakes:
  • 125g plain flour
  • 250g Carnation Condensed Milk
  • 1 egg
  • ½ tsp vanilla extract
  • 85g buttery baking spread*
  • 1½ tsp baking powder
  • For the Icing and Filling:
  • 225g icing sugar
  • 60g buttery baking spread*
  • Few drops vanilla extract
  • 1-2tbsp Carnation Condensed Milk
  • Few drops of 2 different food colourings
  • 50g mini chocolate beans
  • 6tsp hundreds and thousands

You will also need...

12 hole muffin tin and muffins cases
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    15 mins PT15M

Each serving typically contains

  • Energy 1280kJ 305kcal 15%
  • Fat 11.7g 17%
  • Saturates 4.0g 20%
  • Sugars 36.8g 41%
  • Salt 0.42g 7%

of an adult's Reference Intake (RI)*
Energy per 100g: 1803kJ/429kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. 1. Preheat oven to 180°C (160°C for fan ovens), Gas Mark 4. Place the cupcake ingredients in a large bowl and using an electric whisk, beat together until pale and creamy.
  2. 2. Spoon mixture equally between the muffin cases. Bake for 15-18 minutes until springy and golden. Allow to cool. Beat icing sugar, buttery spread and vanilla with enough condensed milk to make a thick icing.
  3. 3. Using a sharp knife, cut a circle into the centre of the cupcakes to create a little pocket about 2.5cm deep. Set aside the cone shaped pieces. Divide the chocolate beans between the holes. Slice off a little of the cake from the cone so that it can fit on top of the filling.
  4. 4. Divide the icing between 2 bowls and beat a little colouring into each. Spoon the buttercream into a piping bag, a colour at a time, making sure one colour sits down one side and the other colour sits down the opposite side of the piping bag. Pipe on top of each cake.
  5. *recipe is based on 70% fat buttery baking spread.

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