Cotton Candy Cupcakes Recipe 425
COTTON CANDY CUPCAKES RECIPE - (4.2/5)
Provided by á-25101
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees fahrenheit. Line a muffin pan with paper liners and set aside. In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, egg, yolks, and vanilla and beat until smooth. Scrape the bowl to make sure it's combined, then stir int he cotton candy until evenly distributed (do not over mix). Place two tablespoons of batter in each of the paper liners int he prepared muffin pan. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.
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- Preheat oven to 350 degrees F. Line 2 muffin tins with 18 paper liners; set aside. Meanwhile, prepare your cake batter: combine the cake mix, egg whites, oil, water, and cotton candy flavoring with an electric mixer until smooth, about 2 minutes. Divide the batter evenly among two bowls and tint each bowl with your desired shade of blue and pink (I only did one drop of coloring per bowl for a more pastel look).
- Evenly distribute the colors among each muffin cup, filling about 3/4 full. Don't swirl the batters, just layer them. Swirling the batters together may muddy the colors.
- Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
- For the frosting, cream the butter, cotton candy flavoring and vanilla extract together in the bowl of a stand mixer until smooth, about 1 minute. Gradually add in the confectioners' sugar, about one cup at a time, alternating with little streams of the heavy cream until the frosting is light and fluffy. Divide the frosting evenly among two bowls and tint each bowl with blue and pink until your desired shade has been achieved. (Again, I did one drop of each color).
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- Preheat the oven to 350°/180oC F. Line two cupcake pans with paper liners. Set aside. This recipe makes about 30 so you will need a third pan with 6 liners or simply reuse one of your first cupcake pans once the first pan is done.
- In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.
- Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
- Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
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- Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder and salt and whisk dry mixture, 20 seconds, set aside.
- In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Scrape down bowl.
- Mix in egg, then mix in egg whites one at a time, blending until combined after each addition and adding in vanilla with last egg white.
- Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter/egg mixture), alternating with 1/2 of the milk and mixing just until combined after each addition.
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