Description
Sweet cotton candy cupcakes blend childhood nostalgia with delightful bakery magic, bringing whimsy to dessert tables. Pastel-colored frosting and playful sprinkles create a magical treat that sparks joy for anyone craving a delicious, carnival-inspired indulgence you’ll adore.
Ingredients
Scale
Main Ingredients:
- 1 23 cups all-purpose flour
- 3 egg whites
- 1 cup sugar
- 12 cup milk
- 12 cup sour cream
Leavening Agents:
- 1 4/7 teaspoons baking soda
- 1 1/2 teaspoons baking powder
Fats and Flavorings:
- 3/4 cup melted butter, cooled
- 1/2 cup butter
- 1/2 cup shortening
- 1 1/2 teaspoons cotton candy extract
- 4 cups powdered sugar
- 2/3 tablespoons water or cream
- Pink and blue icing color
- Cotton candy or cotton candy-flavored suckers for decoration
Instructions
- Prepare the oven at 350°F (175°C) and arrange cupcake liners in the pan.
- In a spacious mixing bowl, thoroughly combine flour, sugar, baking soda, and baking powder using a whisk.
- Incorporate egg whites, cotton candy extract, sour cream, and milk into the dry ingredients. Blend until uniformly smooth, then gently fold in melted butter.
- Separate the batter evenly between two containers, tinting one portion pink and the other blue.
- Layer alternating spoonfuls of pink and blue batter into each cupcake liner. Bake for 18-20 minutes, checking doneness with a toothpick that should emerge clean.
- Craft the frosting by whipping butter and shortening together until creamy. Gradually introduce powdered sugar, cotton candy extract, and cream, mixing until silky and consistent.
- Divide the frosting and apply pink and blue coloring to each portion.
- Once cupcakes have completely cooled, use a piping bag to create swirling patterns of pink and blue frosting on top.
- Embellish with cotton candy or cotton candy-flavored suckers for a whimsical finishing touch.
Notes
- Swirl Color Technique Create a mesmerizing marble effect by carefully layering pink and blue batters in cupcake liners, ensuring an even distribution for a stunning visual appearance.
- Extract Substitution If cotton candy extract is unavailable, experiment with vanilla extract and add a few drops of blue and pink food coloring to capture the whimsical flavor profile.
- Dairy-Free Adaptation Replace milk and sour cream with coconut milk or almond milk, and use dairy-free butter alternatives to make these cupcakes suitable for lactose-intolerant guests.
- Frosting Consistency Control the frosting’s texture by adjusting cream quantity, ensuring a smooth, pipeable consistency that holds intricate swirl designs without drooping.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg