Blue Piñata Recipe By Tasty Recipes

CHOCOLATE PINATA CUPCAKE: GOOEY GUILT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
• OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
• OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
• Fill the cupcake cups halfway with batter.
• Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
• Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
• Top each cupcake with cream cheese frosting, a drizzle of chocolate, and a mini peanut butter cup.
• Enjoy!

BLUE PIñATA RECIPE BY TASTY

Steps:

• Make the tamarind syrup: In a medium saucepan, combine the water and tamarind pulp. Bring to a boil over high heat and cook for 3-5 minutes. Add the sugar and continue boiling for 30 seconds more, until the sugar dissolves. Strain into a glass jar, discarding the tamarind solids, and let cool before using. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
• Make the cocktail: Add the tamarind syrup, lime juice, pineapple-infused rum, pineapple juice, and blue curaçao to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously to combine. Strain the mixture into a tall glass. Discard the ice used for shaking and return the cocktail to the shaker, along with the aquafaba. Dry shake for 30 seconds, until foamy.
• Add the rainbow sugar to a small plate. Dip the rim of a hurricane glass in tamarind syrup, then carefully roll the rim in the rainbow sugar.
• Fill the glass with the remaining ½ cup crushed ice and shake the angostura bitters over the ice. Strain the cocktail into the glass and garnish with the pineapple leaf, dehydrated pineapple wheel, and orange peel.
• Enjoy!

SPICED FIG COCKTAIL RECIPE BY TASTY

Steps:

• Rub the lemon wedge around the rim of the glass. Add the cinnamon sugar to a shallow bowl, then dip the rim of the glass in the cinnamon sugar to coat.
• In a microwave-safe bowl, stir together the fig jam, water, and cinnamon. Microwave for 15-20 seconds, until melted and warmed through.
• In a cocktail shaker, combine the fig syrup, lemon juice, and tequila. Shake vigorously for about 10 seconds, until well combined, then add the ice and shake for 10 seconds more, or until the shaker is very cold to the touch.
• Add more ice to the prepared glass, then strain the cocktail into the glass. Garnish with the cinnamon stick.
• Enjoy!

STRAWBERRY MOSCOW MULE RECIPE BY TASTY

Steps:

• Remove the hulls from 2 of the strawberries, and muddle in a cocktail shaker. Slap the mint, to release the oils, and add to the strawberries and muddle. Add in the strawberry orange juice, the lime juice, and the vodka. Add a few ice cubes and shake.
• Add crushed ice to a tall glass. Pour the cocktail into the glass, straining, but allowing a bit of the strawberry pieces into the drink. Leave enough room for the ginger beer. Add the chilled ginger beer, and garnish with a strawberry and a sprig of mint!
• Serve.

UNICORN LEMONADE RECIPE BY TASTY

Steps:

• Make the ice cubes: In a spouted liquid measuring cup, stir together ½ cup (120 ml) water and the purple food coloring. Pour the purple water into an ice cube tray. Repeat with the remaining water and food coloring. Transfer the ice cube tray to the freezer for 4-6 hours until frozen solid.
• Make the lemonade: In a small saucepan, combine 1 cup of water and the sugar. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 2 minutes, or until the sugar has dissolved. Remove the pot from the heat and let cool completely.
• Combine the remaining 3 cups water, cooled simple syrup, and lemon juice in a pitcher. Stir to combine, then cover with plastic wrap and transfer to the refrigerator to chill for at least 1 hour, or until ready to serve.
• Cut a small slit in a lemon wheel and rub around the rims of the serving glasses, then sprinkle with rainbow sugar.
• Add some unicorn ice cubes to each glass, then pour in the lemonade. Garnish each glass with a lemon wedge.
• Enjoy!

NOLET'S MINT GIMLET RECIPE BY TASTY

Steps:

• Make the mint simple syrup: Add the mint to a 16-ounce glass jar.
• In a small saucepan, combine the water and sugar and bring to a simmer over medium-low heat, stirring until the sugar has dissolved.
• Pour the hot sugar syrup over the mint leaves in the jar. Let cool to room temperature, then cover and transfer to the refrigerator to continue steeping for 1-2 hours, until cold. Strain the mint out before using. Leftover syrup will keep in the refrigerator for up to 2 weeks.
• Make the cocktail: Fill a cocktail shaker with the ice, then pour in the NOLET'S® Silver Gin, lime juice, and ½ ounce mint syrup. Shake for about 20 seconds, until cold, then strain between 2 coupe glasses.
• Garnish each cocktail with a mint sprig and a lime twist.
• Enjoy!

THE BLUE PILL RECIPE BY TASTY

Steps:

• Make sugared blueberries: Add the granulated sugar to the hot water and stir until dissolved. Let the mixture cool slightly, 3-4 minutes.
• Spread the sanding sugar on a plate. Using a fork, dip the blueberries in the sugar syrup, then roll them in the sanding sugar and transfer to a wire rack to dry, about 15-20 minutes. Once dry, skewer the blueberries onto a metal cocktail pick.
• Make the cocktail: Add the blue curaçao, vodka, coconut water, and lime juice to a cocktail shaker. Fill with ice and shake for 1 minute, until cold.
• Fill an Old Fashioned or rocks glass with ice, then strain the cocktail into the glass.
• Make the coconut floater: In a small bowl, whisk together the coconut milk and curaçao.
• Gently pour the coconut floater over the cocktail, letting it streak down through the liquid.
• Place the sugared blueberry garnish across the top of the glass.
• Enjoy!