• 429g all-purpose flour

  • 3 teaspoons baking powder

  • 265g granulated sugar

  • ½ teaspoon salt
  • 375ml of milk

  • 125ml vegetable oil

  • 125g butter

  • 2 tbsp 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)

  • 300g Regular cotton candy

  • 200g Persian cotton candy (optional)

  • 300g white chocolate melts

  • 150ml thickened cream

  • 1 batch of vanilla buttercream frosting

 

Directions:

  • 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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