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Bubblegum Fairy Floss Candy Cupcake

Tastemade

Sweet and topped with cotten candy, this Bubblegum Fairy Floss Candy Cupcake is sure to send you straight to Candy Land.

Recipe

Ingredients

  • 429g all-purpose flour
  • 3 teaspoons baking powder
  • 265g granulated sugar
  • 1/2 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

Let's get Cooking...

  1. Heat oven to 160C (320F). Line cupcake tin with paper cupcake cases.
  2. 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.
  3. Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  4. 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.
  5. 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.
  6. Fill each paper 3/4 of the way. Bake for 20-25 min or until a toothpick inserted comes out clean.
  7. Allow to cool completely before frosting.
  8. 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.
  9. 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.
  10. 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.
  11. **Note: Add the cotton candy shortly before you serve the cupcakes as the cotton candy will melt within 30-60 minutes.