Piñata Confetti Sprinkle Cupcakes (Gluten Free)
What could be more fun for a birthday, weekend or just a great Tuesday than piñata cupcakes!? These cupcakes use my classic, works-every-time gluten free cupcake recipe and are bursting with confetti sprinkles. They’re topped with my favourite vanilla buttercream icing.
You could change the colour scheme to make these for any occasion, like red and green for Christmas. They would also make great gender reveal cupcakes!
Dairy free? Swap the butter for a dairy free version. I like to use Stork baking block which happens to be dairy free!
Ingredients
3 eggs
175g gluten free self raising flour (I use Doves Farm)
175g caster sugar
175 g unsalted butter, softened (20 seconds in the microwave will soften it)
1 tsp xantham gum (don’t leave this out unless you’re allergic - it really helps with the texture!)
1 tsp gluten free baking powder
Confetti sprinkles (make sure these are gluten free - I use Dr Oetker Unicorn Confetti)
For the icing:
170g unsalted butter, softened
375g icing sugar
2tsp vanilla essence
3tsp milk
Method
Pre-heat the oven to 180°C.
In a large mixing bowl combine the eggs, flour, sugar, butter, xantham gum and baking powder and mix with a wooden spoon (or in an electric mixer) until you have a lump free batter.
Place 12 cupcake cases in a cupcake tin, and divide the batter between the cupcake cases. Bake for 15 minutes or until the cupcakes are golden and spring back when poked gently.
Leave the cupcakes to cool. Once cool, use a sharp knife to cut a hole in the centre of the cupcake (as pictured below) and fill with the confetti sprinkles.
To make the icing, beat the butter for a minute or two, and then gradually alternate adding the icing sugar and the milk. If the icing looks too soft add a little more icing sugar, if it’s too stiff add a little more milk. Mix in the vanilla extract.
Once the cupcakes are completely cool, ice the cupcakes, decorate with more confetti sprinkles and serve!
