Recipe courtesy of Marcela Valladolid,
Sunny Anderson,
Jeff Mauro,
Katie Lee Biegel,
and
Geoffrey Zakarian
Recipe courtesy of Marcela Valladolid,
Sunny Anderson,
Jeff Mauro,
Katie Lee Biegel,
and
Geoffrey Zakarian
Show:
The Kitchen
Episode:
Spicy Eats and Sweets
Pinata Cupcakes
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- Level: Intermediate
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 322
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 1 g
- Sugar
- 42 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 262 mg
- Level: Intermediate
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 322
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 1 g
- Sugar
- 42 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 262 mg
Ingredients
Directions
Special equipment:
a 1/2-inch round cutter- Bake 24 cupcakes according to the box instructions. Let cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of the shredded coconut. Turn the mixer on low, add 8 drops of yellow food coloring and mix until the coconut is a uniform bright yellow. Transfer to a bowl. Add another cup of the coconut to the bowl and turn the mixer on low. Add 6 drops of yellow food coloring and 4 drops of red food coloring and mix until the coconut is a uniform reddish orange (add a few more drops of each if the color is not vibrate enough). Transfer the coconut to a separate bowl. Wash and dry out the standing mixer bowl and add the remaining 1 cup coconut. Turn the mixer on low and add 6 to 8 drops of blue food coloring. Mix until the coconut is a uniform bright blue. Transfer to a third bowl.
- In a medium bowl, mix together the chocolate candies, fruit candies and nonpareils. Set aside.
- Using a 1/2-inch round cutter, cut out a well in each cupcake (reserve the cut-out top pieces of each cupcake). Use a small spoon to scoop out the wells, being careful not to go all the way through the bottom of the cupcakes. Fill each cupcake well about two-thirds full with the mixed candy, about a heaping tablespoon. Cover the holes with the reserved cut-out tops.
- Frost the cupcakes with the vanilla frosting. Press some of the blue coconut onto the outer third of the top of each cupcake to form a stripe, then press some of the yellow coconut in the center third and finally the orange coconut in the final third. You should have 3 equal stripes on the top of each cupcake.
My Private Notes
Show:
The Kitchen
Episode:
Spicy Eats and Sweets
