The Best Cotton Candy Cupcakes
Calling all cotton candy lovers! The fluffy stuff is now in a moist & tender cupcake! These Cotton Candy Cupcakes taste just like the real deal and are a cinch to make.
Since I was a young little girl, I have always been obsessed with cotton candy and bubblegum flavored anything.
As a tween and teen, I’d beg my grandma to allow me and my best friend, Katrina, to walk up to the local yogurt shop with $5 so we could each get a sky-high snowcone with bubblegum and cotton candy syrup drenching every last ice crystal. We would slurp up the extra syrup until our teeth and tongues were blue and walk home giggling at our gross teeth.
And anytime I went to the California State Fair, I’d always have to get a gigantic bag of cotton candy. Who doesn’t love the stuff? It’s pure sugar! Perfect for anyone with a sweet tooth and a penchant for hand-spun desserts.
Ingredients
FOR THE CAKE:
1 box white cake mix
4 egg whites
½ cup vegetable oil
1 cup water
1 Tbsp cotton candy flavoring
Pink and blue food coloring
FOR THE FROSTING & TOPPING:
¾ cup unsalted butter, softened
½ tsp vanilla extract
1 - 1 & ½ tsp cotton candy flavoring
¼ cup heavy whipping cream or milk
3-4 cups confectioners' sugar
Blue and pink sanding sugar
Blue and pink cotton candy
Popsicle sticks
Instructions
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 ¾ 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.
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for full recipes please see : thedomesticrebel.com
Since I was a young little girl, I have always been obsessed with cotton candy and bubblegum flavored anything.
As a tween and teen, I’d beg my grandma to allow me and my best friend, Katrina, to walk up to the local yogurt shop with $5 so we could each get a sky-high snowcone with bubblegum and cotton candy syrup drenching every last ice crystal. We would slurp up the extra syrup until our teeth and tongues were blue and walk home giggling at our gross teeth.
And anytime I went to the California State Fair, I’d always have to get a gigantic bag of cotton candy. Who doesn’t love the stuff? It’s pure sugar! Perfect for anyone with a sweet tooth and a penchant for hand-spun desserts.
Ingredients
FOR THE CAKE:
1 box white cake mix
4 egg whites
½ cup vegetable oil
1 cup water
1 Tbsp cotton candy flavoring
Pink and blue food coloring
FOR THE FROSTING & TOPPING:
¾ cup unsalted butter, softened
½ tsp vanilla extract
1 - 1 & ½ tsp cotton candy flavoring
¼ cup heavy whipping cream or milk
3-4 cups confectioners' sugar
Blue and pink sanding sugar
Blue and pink cotton candy
Popsicle sticks
Instructions
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 ¾ 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 full recipes please see : thedomesticrebel.com
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