Bubblegum Cupcakes Recipes

BUBBLEGUM CUPCAKES

Steps:

• Preheat oven to 350°F Line 18 muffin cups with cupcake liners.
• On low speed, beat cake mix, 1 1/3 c water, egg whites, 2 Tbs butter, bubblegum extract and food coloring until combined (about 30 seconds). On medium speed, beat until thick and smooth (2 minutes).
• Divide batter among liners. Bake 18-20 mins or until toothpick inserted comes clean. Cool completely on rack.
• On medium-high speed, beat remaining butter until light and fluffy (2 mins). Gradually beat in sugar, 2 Tbs water and vanilla until smooth. If desired, transfer frosting to pastry bag fitted with large round tip. Pipe or spread over cupcakes.
• Decorate with sprinkles, decors, and buttons. Refrigerate until ready to serve.

SPOOKY GELATIN BUBBLE CUPCAKES

Steps:

• Insert wooden pop sticks through tied ends of balloons; set aside. Combine water and food coloring in a bowl slightly larger than largest balloon. Stir in gelatin. Microwave gelatin mixture on high for 15 seconds; stir until smooth. Holding a pop stick, dip one balloon into gelatin mixture, turning to coat; allow excess to drip off. Insert pop stick into Styrofoam to keep upright., Repeat with remaining balloons; let dry overnight. Carefully pierce dried balloons; remove from gelatin bubbles. Using scissors, trim openings if necessary. Decorate as desired with black decorating gel. To serve, place gelatin bubbles on top of frosted cupcakes.

BUBBLE GUM FROSTING CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Place cupcake liners in muffin pans.
• Prepare cake batter as directed on package.
• Pour batter into cupcake liners, filling them no more than two-thirds full.
• Bake 18 to 24 minutes or until toothpick inserted into cupcakes comes out clean. Let cool completely.
• Pour 1 packet of Duncan Hines® Frosting Creations™ Bubble Gum Flavour Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
• Transfer the Bubble Gum frosting you just created to a piping bag with a round decorating tip.
• Pipe a circle of frosting around the outside edge only of each cupcake.
• Put nonpareils in a shallow bowl.
• Holding a cupcake by the bottom, tilt cupcake and dip the frosted edges into the nonpareils. Rotate cupcake and repeat until frosting is covered in nonpareils.
• To finish cupcakes, pipe a swirl of frosting in middle of your cupcake, taking care not to disturb decorated edges of cupcake.

GRAMMY'S BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, baking powder, and salt together in a bowl.
• Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
• Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
• Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.