COTTON CANDY CUPCAKES

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Cotton Candy is great. Cupcakes are great. Together, they make something even greater! These Cotton Candy Cupcakes are a super fun and delicious treat that kids (and your inner kid) will love! 

INGREDIENTS

COTTON CANDY CUPCAKES:

  • 1 and 2/3 cups all purpose flour
  • 1 and 1/2 tsp baking powder
  • ½ teaspoon Baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 and 1/4 cups granulated sugar
  • 3 large egg whites, room temperature
  • 1/3 cup vegetable oil
  • 1 and 1/2 tsp cotton candy extract (see notes)
  • 1 cup buttermilk, room temperature
  • 1/2 cup pink cotton candy
  • Few drops of pink gel food colouring
  • 1/2 cup blue cotton candy
  • Few drops of blue gel food colouring

COTTON CANDY BUTTERCREAM:

  • 1 cup Unsalted Butter, softened to room temperature
  • 1 cup Hi-ratio Shortening
  • 1/4 tsp salt
  • 8 cups Powdered Sugar, sifted
  • 1/2 cup Heavy Whipping Cream
  • 1 tsp cotton candy extract
  • 1/2 cup pink cotton candy
  • Few drops pink gel food colouring
  • 1/2 cup blue cotton candy
  • Few drops blue gel food colouring

TOPPING:

  • Cotton Candy

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INSTRUCTIONS

FOR THE COTTON CANDY CUPCAKES:

  1. Preheat oven to 350° F (177°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift the flour, baking powder, baking soda and salt and whisk to combine. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter and sugar on medium-high speed until light and fluffy, 3-4 minutes.
  4. Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the egg whites, one at a time until just combined. Mix in the vegetable oil and cotton candy extract.
  5. Alternately add dry ingredients in 3 additions and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined, before adding the next.
  6. Pour half of the batter into a separate mixing bowl and leave half remaining in the same mixing bowl.
  7. Add 1/2 cup of pink cotton candy and a few drops of pink gel food colouring to one half of the batter. Using a hand mixer, beat until the cotton candy and food colouring are fully combined. Do not overbeat.
  8. Repeat with the next half of batter using blue cotton candy and blue food colouring.
  9. Alternate between adding 1 tablespoon of pink batter and 1 tablespoon of blue batter, then one more tablespoon of each for a total of 4 tablespoons.
  10. Bake in preheated oven for 16-18 minutes, or until toothpick inserted into the cupcake comes out clean.
  11. Allow to cool in pans for about 5 minutes, then transfer to wire rack to cool completely.

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FOR THE COTTON CANDY BUTTERCREAM:

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, shortening and salt on medium speed until light and fluffy, about 5-6 minutes.
  2. Turn the mixer to low, and gradually add half of the sugar one cup at a time. Once incorporated, add heavy cream and cotton candy extract and beat until combined.
  3. Add the remaining powdered sugar one cup at a time and mix on low until combined.
  4. Once the sugar is combined, increase mixer speed to high and whip until light and fluffy, about 5-7 minutes.
  5. Add half of the frosting to a separate bowl. Add 1/2 cup of pink cotton candy and a few drops of pink gel food colouring to one half of the frosting. Using a hand mixer, beat until the cotton candy and food colouring are fully combined.
  6. Repeat with the next half of frosting using blue cotton candy and blue food colouring.
  7. Fit a large piping bag with a large star tip, I used Wilton 2D. (See above post for how to create frosting swirl) Pipe a pink and blue swirl onto each cupcake and decorate with cotton candy. Enjoy!

NOTES

– To make the cotton candy pops, I placed 2 marshmallows onto a paper straw and lightly dabbed the marshmallows with corn syrup then stuck the cotton candy on.

– Another option is to simply press both colours of cotton candy on a paper straw and pinch the seams so they could stick.

– I highly recommend waiting until the day you plan to serve before topping the cupcakes. Remember, cotton candy melts and it’ll melt all over the cupcakes after a short while. If you have any leftovers, remove the cotton candy before storing the cupcakes.

– If you have a hard time finding Cotton Candy flavouring, it can be substituted with vanilla extract. Although the cotton candy flavour may not be as strong.

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