Pinata Cupcakes and Frosting

I made these for Landon's birthday.  My kids thought they were so fun. They were the best consistency too and weren't too heavy for homemade cupcakes.  We had workers here when I made them.  They loved them and requested more the next day.  I loved the frosting too.  I thought this was a great cupcake recipe without adding sprinkles in them too. Only bummer is it only makes 14.
https://sallysbakingaddiction.com/2016/12/29/party-pinata-cupcakes/

Party Piñata Cupcakes

Yield: 14 cupcakes

Prep Time: 25 minutes

Total Time: 3 hours, 10 minutes (includes cooling)

Print Recipe

Ingredients:

• 1 and 3/4 cups (200g) cake flour¹ (measured correctly)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) full-fat sour cream at room temperature²
• 1/2 cup (120ml) whole milk at room temperature²
• 1/2 cup rainbow sprinkles, for filling³

Vanilla Frosting

• 1 cup (230g) unsalted butter, softened to room temperature
• 4 - 5 cups (480-600g) confectioners' sugar
• 1/4 cup (60ml) heavy cream or whole milk
• 2 teaspoons pure vanilla extract
• salt, to taste

Directions:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
2. Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely.
5. Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1 inch deep. This piece you removed will be the shape of a cone. Set it aside. Place about 1 heaping teaspoon of sprinkles inside the cupcake. Slice off the pointy end of the "cone" piece of cupcake you removed so that it can fit on top of the sprinkle filling. See photos above for visual. Repeat with all cupcakes.
6. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
7. Frost cooled cupcakes. I used the Ateco #849 closed star tip.

Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Cupcakes, without filling, can be frozen up to 2-3 months. Thaw overnight in the refrigerator then continue with step 5.

Instant Pot Mac and Cheese

This is the second recipe I tried of mac and cheese.  I loved it much better than the first. It was easy too. I used evaporated milk at the end even though she recommended not. https://thesaltymarshmallow.com/instant-pot-mac-and-cheese/

Ingredients

• 16 Ounces Uncooked Elbow Macaroni
• 4 Cups Chicken Broth
• 2 Tablespoons Butter
• 1 Teaspoon Hot Pepper Sauce
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Pepper
• 1/2 Teaspoon Salt
• 2 Cups Shredded Cheddar Cheese
• 1 Cup Shredded Mozzarella Cheese
• 1/2 Cup Shredded Parmesan Cheese
• 1/2 -1 Cup Milk

Instructions

1. Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. 
2. Place the lid on the pot and set to sealing.  Cook on manual function, high pressure for 5 minutes.  Then, do a quick release.
3. Stir in the cheeses and milk until smooth.  Season as necessary to taste.

Recipe Notes

NOTE:  The cheeses listed in the recipe have produced the best flavor that I have found.  Feel free to use your family's favorite cheese combination.

NOTE:  For the milk, start with 1/2 cup and add up to one cup if you find it needs to be thinned out a little bit more.