Ingredients: |
Ingredients: 1 1/4 cups all-purpose flour
1/4 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup sugar
1/2 cup (1 stick) butter, at room temperature
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
Frosting of choice
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Directions: |
Directions:Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
In a medium bowl, whisk together the flours, baking powder and salt.
In a large bowl, using an electric hand mixer, beat the sugar and butter until combined. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon the batter into the prepared muffin cups (about 1/4 cup batter in each cup). Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
Next, take a small spoon or pairing knife and cut a small cavity in the top of the cupcake, about the size of a quarter. Try to leave the removed cupcake piece intact to keep things easy! Next, fill the hole with sprinkles. This part will require some knowledge of the celebrated kid’s favorite colors, of course! Take the removed bit of cupcake and “plug” it back on top of the hole. If it’s too big to fit back in, just cut a bit off of the bottom and leave the top.
Lastly – frost! Use your favorite frosting recipe (no shame in store-bought!), grab a knife or a small offset spatula, and frost ’em up. You can create pretty swooshes in the frosting by rotating the cupcake in your hand while making a circular motion with a knife (as seen in the video!). Decorate with the same sprinkles for a hint of the surprise to come, and they’re ready to serve!
You can make these cupcakes a day ahead of time, and refrigerate covered. About an hour before serving, take them out and get them to room temperature! |
This recipe for Pinata Cupcakes is from