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Platinum Blonde Cupcakes

Blondes really do have more fun!


  • Cupcakes
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 125g unsalted butter, softened
  • 2 large eggs
  • 375ml of milk
  • 125ml vegetable oil
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 1tsp musk flavouring
  • 1 drop purple food gel
  • 1 drop pink food gel
  • 300g white Pashmak or Persian fairy floss
  • Frosting
  • 1 batch Swiss meringue buttercream frosting
  • 1 drop purple food gel
  • 1 drop pink food gel


  1. Cupcakes
  2. Preheat a fan-forced oven to 140C (280F) or 180C (320F) for a conventional oven. Line a cupcake tin with white cupcake liners.
  3. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.
  4. Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  5. Add the eggs, milk, oil, Greek yogurt (which helps keep the cake moist), musk flavour, pink food gel, purple food gel and vanilla. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
  6. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 30 min. If they’re not baked after 30 min, bake for an extra 10 min at a time until a toothpick inserted comes out clean.. Allow them to cool completely on a wire cooling rack before frosting.
  7. To prepare the frosting add musk flavour, pink food gel and purple food gel to frosting and mix until well combined.
  8. Fit the end of a piping bag with a round tip and frost a thin swirl or tall bulb. This is going to act as support for the Persian fairy floss. Carefully wrap the Persian fairy floss around the cupcake. This can be done 1-2 hours before serving. It lasts a lot longer than regular fairy floss.