Here is the recipe for the
Cotton Candy Cupcakes. It came from the book
CUPCAKES! From the Cake Mix Doctor by Anne Byrn. There is some good stuff in there people. We are going to be having cupcakes for every birthday from now until the year 2035.
Cupcakes:
1 package plain white cake mix
1
1/2 cups blueberry yogurt (2 cartons, 6 ounces each)
1/4 cup water
1/4 cup vegetable oil
3 large egg whites
5 to 6 drops blue food coloring
Cotton Candy Buttercream:
3 oz blue cotton candy (1/2 bag; about 4 cups)
4 tablespoons (1/2 stick) butter, at room temperature
3 cups powdered sugar, sifted
3 tablespoons milk
1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. Set pans aside.
2. Prepare the cupcake batter. Place the cake mix, yogurt, water, oil, egg whites, and food coloring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place pans in the oven.
3. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove from pan and place on a wire rack to cool for 15 minutes before frosting.
4 Meanwhile, prepare the Cotton Candy Buttercream: Measure out 2
1/2 cups cotton candy and set it aside for the frosting. Measure out 1 to 1 1/2 cups of the cotton candy and set it aside for the garnish. If any cotton candy is left, let the kids eat it while the cupcakes are baking.
Ignore that part. Eat it yourself. Place the butter in a large mixing bowl and blend with an electric mixer on low speed until creamy, 30 seconds. Add the 2
1/2 cups cotton candy and blend on low until it is incorporated. The mixture will be blue and grainy. Add the sugar and milk and blend on low until the frosting comes together and is nearly smooth, 1 to 1
1/2 minutes. It will still be a little grainy. Increase the mixer speed to medium-high and beat the frosting to incorporate air so that it is fluffy.
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Tear the cotton candy reserved for garnish into 24 pieces and press a piece into the top of each cupcake. The cupcakes are ready to serve.
Ok. Here are some notes from me.
1.The frosting was hard to make. The cotton candy didn't act like I thought it should. When I added it to the butter, it balled up into little hard balls and the frosting never got smooth. No one cared though because they enjoyed biting into a blue ball of sugar in the midst of frosting. We are sugar crazy like that.
2. I added some blue food coloring to the frosting as well to make it bluer.
3. When it came time to put the cotton candy on top of each cupcake, I found it difficult to break of pieces without smashing the cotton candy into a wad. Not a job for the kids. It was tricky.
4. Don't put the cotton candy on top until you are ready to serve them. It dissolved into the frosting and after about 15 minutes there was nothing left. Just blue cupcakes.
The notes on the recipe say that you use egg whites only in the cake batter to keep the batter blue. Using the yolks causes the batter to turn slightly green. Which is gross. Also, if you want to use pink cotton candy, use strawberry yogurt and red food coloring.
So there you have it. Happy cupcaking to you. And who needs a birthday for an excuse to make cupcakes? Make them because it's Tuesday.