Piñata Cupcakes
Description
These cupcakes are perfect for any special occasions coming up like birthdays, wedding or baby showers or even gender real parties. They may look complicated, but if you can cut a hole in a cupcake, you can do it.
Ingredients
1 3/4 c. cake flour (spooned & leveled)
3/4 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 c. unsalted butter, softened to room temperature
1 c. granulated sugar
3 large egg whites, at room temperature
2 t. pure vanilla extract
1/2 c. full-fat sour cream at room temperature
1/2 c. whole milk at room temperature
1/2 c. rainbow sprinkles, for filling (like Wilton's)
Vanilla Frosting:
1 c. unsalted butter, softened to room temperature
4–5 c. powdered sugar
1/4 c. heavy cream or whole milk
2 t. pure vanilla extract
salt, to taste
Directions
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Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners. Line another pan with 2 liners, making 14. Set aside.
Cupcakes:
Whisk cake flour, baking powder, baking soda and salt together; set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat butter on high speed until smooth and creamy, about 1 minute. Add sugar; beat on high speed for 2 minutes until creamed together. Scrape sides and bottom of the bowl with a rubber spatula, as needed. Add egg whites and vanilla; beat on medium-high speed until combined; beat in the sour cream. Scrape sides and bottom of the bowl, as needed. With mixer on low speed, add dry ingredients until just incorporated. With the mixer still running on low, slowly pour in milk until combined. DO NOT OVER-MIX. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour or spoon batter into the liners; fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes; remove from the pan to cool completely.
Filling the Cupcakes:
Using a sharp knife, carefully cut a circle/hole into the center of the cupcake, creating a little pocket about 1 inch deep. The piece being removed should be the shape of a cone. Set it aside.
Place about 1 heaping teaspoon of sprinkles inside each cupcake. Slice off enough of the pointy end of the cone that was removed so that it can fit on top of the sprinkle filling.
Frosting:
With a handheld or stand mixer fitted with a paddle attachment, beat butter on medium speed until creamy, about 2 minutes. Add 4 1/2 c. powdered sugar, heavy cream and vanilla extract with the mixer running on low. Increase to high speed; beat for 3 full minutes. Add up to 1/2 c. more powdered sugar if frosting is too thin or another T. cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
Frost cooled cupcakes, using something like the Ateco #849 closed star tip, if desired.
Leftover cupcakes keep well if covered tightly in the refrigerator for 3 days.
Makes 14 cupcakes.
To Make in Advance:
Cupcakes and frosting can be made separately ahead 1 day in advance, covered, and stored at room temperature.