Surprise Cupcakes

For this recipe you will need 3 x 20cm round, deep sided cake tins.

• 320g butter, softened
• 1¾ cups caster sugar
• 1 Tbs vanilla extract
• 5 eggs
• 500g SR Flour, sifted
• 1 cup milk

Icing:

• 500g butter, room temperature
• 6 cups icing sugar mixture, sifted
• 1 tspn. vanilla extract
• 2 Tbs milk
• 2 – 4 drops Pink food gel
• 1 cup unicorn sprinkles, plus extra to garnish

Preheat oven to 180°c, line 36 paper cases in cupcake trays.

Place the butter and sugar into mixing bowl.

Using the scraper paddle attachment and on speed 7, beat the butter and sugar together for 6 mins. Add vanilla extract and mix for a further 1 minute.

Reduce speed down to 2, place guard on the bowl and add eggs one at a time (mixture may curdle a little a little, but it will come together), then alternately add flour and milk. Mix until well combined.

Using an ice cream scoop, measure mixture out into 36 paper patty pans.

Bake for 15-17 minutes or until cooked.

Place cupcakes on a wire rack to cool, and repeat cooking all cupcakes.

Once the cakes are cool, use the round of a pipe nozzle or a 4cm pastry cutter to make a hole in the top of the cup cake, without going through the bottom of the cake, remove the lids of the cakes and place the ‘surprise’ 1 teaspoon of sprinkles inside the cake, cover with the cake lid.

Using the scraper paddle, beat butter on speed 7 for 5 minutes.

Turn the mixer to speed 2, add icing sugar, once combined increase speed to 7 and beat for 5 minutes.

Add vanilla essence and beat until combined, whilst the mixer is still running add 1 teaspoon milk at a time until you get the right consistency you require.

Using a star nozzle and piping bag, place the nozzle and bag in a tall glass to hold the pipe bag. Using a skewer dipped in food gel, paint 3 long stripes inside the piping bag; fill the pipe bag with butter icing.

Pipe the butter icing on top of the cup cakes and sprinkle with extra sprinkles, ready for the party.