Rainbow Pinata Cupcakes

Preheat your oven to 180°C (160°C / Gas Mark 4) and line a cupcake tray with your cupcake cases.

Beat together the butter and caster sugar until light and fluffy (this may take a few minutes)

Add the eggs one at a time, with a spoonful of the flour to prevent the mixture from curdling.

Add the vanilla extract and the remaining flour then continue to mix until all of the ingredients are fully combined.

Spoon the cake batter into each of the cupcake cases. Only fill the cases 2/3 full this will help you achieve an even bake.

Bake the cupcakes for 20-25 or until they are golden in colour and firm to touch.

Allow the cupcakes to cool on a wire cooling rack whilst you prepare the buttercream. If you're using the Silver Spoon Creamy Vanilla Flavour Icing sugar as a quick way to whip up your buttercream, follow the steps on the pack. For our buttercream method and recipe, continue onto step 8.

In a mixing bowl, beat together the icing sugar, softened butter and vanilla extract until the texture of your buttercream is light and fluffy. You may require a splash of milk to help loosen the mixture.

Once the cupcakes are fully cooled use a sharp knife to cut a small circle of sponge from the centre of the cupcake. Remove the sponge and fill the centre of each cupcake with enough sprinkles until it reaches the top.

Fill a piping bag with a nozzle and the vanilla buttercream and pipe an even amount on the top of each cupcake covering the hole filled with sprinkles.

Finish by topping with a small amount of sprinkles on the buttercream and inserting cupcake toppers (if you wish).