There’s not a better summer treat than cotton candy, so when you combine those with cupcakes you get one big (or in this case little) bite of AWESOME. You saw these featured in our Brand Spankin’ New blog post, so here’s the mini cotton candy cupcakes recipe!
What you need:
- 2 3/4 cups cake flour
- 1 2/3 cups pink vanilla cotton candy sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 12 tablespoons (1 1/2 sticks) softened unsalted butter, cut into 1/2 sticks
- 4 large egg whites, plus 1 whole egg
- 1 cup whole milk
- 3 teaspoons vanilla
- 1 1/2 cups confectioner’s sugar
- 1/2 cup (1 stick) butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cotton candy flavoring
- food coloring
- 1 tablespoon whipping cream
As always, preheat your oven to 350ºF so it can be getting all warm and cozy while you combine the dry ingredients in a bowl and whisk them together.
Using a mixer on low speed, start adding the softened butter, one half stick at a time, allowing the butter to mix well before adding the next. Next, add one egg white at a time, followed by the whole egg. You want to make sure that all of your eggs are completely blended in so you don’t get chunky cupcake batter.
In a separate small bowl, whisk the milk and vanilla extract together and then add it to the bowl of batter in small portions, allowing the mixer to combine the liquid completely before continuing. Scrape down the sides of the bowl with a spatula and continue to beat for an additional minute or two until the batter is fluffy.
If you wish to serve your cupcakes in a small tea cup, as shown, you may choose not to use liners when baking. If you opt for this method, be sure to spray your mini muffin tin with nonstick cooking spray – unless your pan is silicon or already nonstick-coated. Your other option is to bake with cupcake liners and remove them after they’ve cooled. Fill your mini cupcake molds until they are ⅔ of the way full. Bake for approximately 15 minutes, or until a toothpick just comes out clean, so as not to overbake. Set aside to cool.
In a standing mixer, whisk together the sugar and softened butter on low speed. Once it becomes well blended, increase the speed to medium until the mixture becomes fluffy. Add vanilla, cotton candy flavoring, food coloring, and cream, and beat on medium until well incorporated – about 1 to 2 minutes. Garnish with pre-made cotton candy for a fun treasure troll effect! I doubt these cupcakes will grant you wishes if you rub their bellies, though. Be warned – the cotton candy will MELT after being in the open air for a prolonged period of time, especially in warm/moist conditions (how do you feel about the word “moist”? I know a lot of people who hate that word…. MOIST). Serve your tea cup cupcakes on a Smartyware Fuchsia Pink Square Plastic Pastry Plate.
|7″ Triangle Black Plastic Salad Plates||7.25″ Mist White Silver Plastic Salad Plates
||Triangle Black Sample Plates||2 oz White Mini Plastic Coffee Tea Cups|
Get the centerpiece and table setting look in these related blog posts:
|DIY Floral Lime Centerpiece||Brand Spankin’ New: Smartyware Square Plates|
Party on, Smarties!