Sweet and topped with cotten candy, this Bubblegum Fairy Floss Candy Cupcake is sure to send you straight to Candy Land.
429 grams all-purpose flour
3 teaspoons baking powder
265 grams granulated sugar
1/2 teaspoon salt
375 milliliters of milk
125 milliliters vegetable oil
125 grams butter
2 tablespoons Greek yogurt (can substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
A few drops of bubblegum essence for cake batter and frosting
Pink food dye (gel)
Blue food dye (gel)
300 grams Regular cotton candy
200 grams Persian cotton candy (optional)
300 grams white chocolate melts
150 milliliters thickened cream
1 batch of vanilla buttercream frosting
Heat oven to 160C (320F). Line cupcake tin with paper cupcake cases.
In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Add a 1-2 drops of pink food dye and 2-3 drops of bubblegum essence (taste to see if the flavour is strong enough before adding any more) fold in gently.
Fill each paper 3/4 of the way. Bake for 20-25 min or until a toothpick inserted comes out clean.
Allow to cool completely before frosting.
To prepare ganache, add white chocolate and cream into a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until it's smooth.
To prepare frosting, add a couple drops of blue food dye to buttercream frosting and a couple drops of bubblegum essence (taste to see if it's strong enough) Ensure everything is mixed well.
To pipe your cupcakes use a round tip. Start in the centre of the cupcake, pipe a donut shape, aiming to have a hole in the centre of your frosting, repeat one more time on top of the first layer. You'll end up with a double donut shape. Drizzle some pink ganache around the top of the cupcake, allowing some to drip off the sides, and finish off with a generous cloud of cotton candy.
**Note: Add the cotton candy shortly before you serve the cupcakes as the cotton candy will melt within 30-60 minutes.
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