Fiesta Piñata Cupcakes

Step 1

Sift the dry ingredients, and add the sugar

Step 2

Add the wet ingredients to the dry ingredients, and beat until smooth

Step 3

Divide the mixture into four equal parts (approximately 1 and half cups each)

Step 4

Add a drop (or two) of each gel color to each bowl of batter

Step 5

Mix each color in well, you want to ensure it is evenly mixed, with no streaking.

Step 6

Place each colored batter into a greased 30 cm diameter shallow baking pan – alternatively disposable round foils can be used. If you have four smaller rectangular cake tins, you may be able to get more from each color batch.

Step 7

Bake in a preheated oven at 180 degrees for 15 minutes. For more even and predictable results, I bake two at a time, on the centre rack of my oven.

Step 8

Allow cakes to cool.

Step 9

Trim cakes to the same height.

Step 10

Place the top of the cake face down and use a 2.5” (6cm) cookie cutter to cut out 8 circles of each color.

Step 11

Start with a green disc and using a piping bag to ice the outer edge of the circle with your butter cream frosting.

Step 12

Next, use the back of a large piping nozzle to cut mini circles in the yellow and orange discs.

Step 13

Place frosting on the outer edges and stack on top of one another

Step 14

Place your mini candy carefully in the centre holes that you have created.

Step 15

Finish off with a pink layer and use a decorative icing of your choice/ matching colored sprinkles to finish off your Fiesta Cupcake.