With summer officially here, I think it’s only fitting that we pivot to hot weather recipes. Ice cream isn’t one of those things that I eat often, but when I do, I love it homemade. And the cupcakes? Both fun and delicious. In case you missed June’s recipes, catch up below!
With summer officially in swing, I can’t help but think of fair food: funnel cakes, candy apples, corn dogs, and, as you can imagine, cotton candy! Growing up, I used to LOVE cotton candy, especially the blue (actually, anything blue candy gets my vote), so it only makes sense that I made a cupcake version.
The cake itself is a pretty standard vanilla–where the cotton candy comes in is the lovely cotton candy toppings (of course) and the frosting. Yep, that’s right: there’s cotton candy in the frosting. Not only does it provide a bit of coloring (I opted to add a bit of coloring, but it’s optional), but some of the cotton candy doesn’t fully dissolve, leaving lovely little pieces.
What You Need
- 1 ½ cups flour
- 1 teaspoons baking powder
- 2 eggs
- ¾ cup sugar
- 12 tablespoons (1 ½ sticks) salted butter, softened
- 2 teaspoons vanilla
- ½ cup milk
- 2 ¾ cups powdered sugar (+ more, if thicker consistency is desired)
- 2 tablespoons butter, softened
- 3 tablespoons milk
- 1 teaspoon vanilla
- ½ cup cotton candy
- Food coloring gel, optional
- Cotton candy
- Lollipop sticks
How You Do It
- Preheat oven to 350 F and line muffin tin with cupcake liners.
- Mix eggs and sugar until combined.
- Add in softened butter and vanilla. Beat until lumps are minimal (about 2 minutes).
- In separate bowl, mix together dry ingredients: flour and baking powder. Alternating with the milk add into the wet ingredients, mixing for 10-15 seconds each.
½ cup flour
¼ cup milk
½ cup flour
¼ cup milk
½ cup flour
5. Pour batter into the muffin tin, dividing equally.
6. Bake for 15-18 minutes, or until toothpick comes out cleanly.Frosting
- Starting with ½ cup powdered sugar, combine with 1 tablespoon of milk and all of the softened butter. If mixture appears stiff or dry, that’s okay!
- Add in vanilla and ½ cup of cotton candy.
- Add in the rest of the milk, confectioner’s sugar, and cotton candy. Not all of the cotton candy would dissolve, and, if you’re like, feel free to add in a bit more–no rules here! If the frosting is too thin, feel free to add in more powdered sugar.
- Color. Because the cotton candy turned the frosting a pale blue, I opted to use red; it turned it a light purple. Because I wanted it to remain a pretty pastel shade, I added only a tiny bit, but there’s no right or wrong amount.
- Using your desired tip, pipe on the cupcakes.
- Wash and dry your hands. Dry hands are crucial to this! If you’d like, either wear gloves or coat your fingers in cornstarch. Otherwise, the cotton candy will dissolve against your fingers.
- Tear off some cotton candy. Using as little pressure as possible, wrap it around the lollipop stick.
- Press the stick into the center of the cupcake.
- Step back and admire your work!
A quick note: if you can, hold off on decorating these. As pretty as they are, if the cotton candy is exposed to air for too long, it hardened as becomes brittle (see below).
Otherwise, I absolutely love these! They’re just so fun. They’re both super easy and have a huge impact. Plus, it’s a good use of leftover cotton candy that you brought home from your local fair or carnival.
What do you think? Give them a go, and share your results! Until next time,
I can’t believe it’s already March! Though this blog is still nee, with my third recipe already out, I thought it’s be fun to look back at how we got here. P.S.: best not look at this on an empty stomach–the photos ahead might make you a bit hungry!
In Case You Missed It
Approximately 30 cookies | 1 hour
Cinnamon. Sugar. Scrumptious.
Chewy throughout and with a slightly chewy edge, these beauties are great with a class of milk or a cup of tea. Betcha can’t eat just one!
Approximately 24 cupcakes | 1 1/2 hours
Rich. Chocolately. Dense.
You’re looking for love in all the right places with these cupcakes. Topped generously with easy-to-pipe cream cheese frosting, their deliciousness might just make you rethink the phrase “falling in love.”
Outtakes: from the Kitchen Floor
Anyone else always make a mess when baking? It’s almost as if I need flour to go everywhere–literally everywhere–for the recipe to be a success.
I won’t give away what the next recipe will be, but I’ll leave you with this hint: it involves cream cheese. Any guesses as to what it is?
Still Hungry for More?
The next recipe doesn’t come out for almost two weeks, but if you still want more, check out my Instagram, daniellesmixingbowl. Hope to see you there!
Until next time,
Valentine’s Day may be over, but it’s never too late to enjoy red velvet cupcakes.
Speaking of red velvet, did you know that “red velvet” isn’t its own flavor? Nope, it’s chocolate (deceptive, I know!). And while the red color used to be caused by a chemical reaction in the ingredients, today it’s mostly done by plain ol’ food coloring.
But let’s not split hairs. Know what we should be talking about? How versatile it is. Red Velvet cakepops? You bet. Red Velvet sheet cake? Of course. Red Velvet whoopie pies? Why Not! So while the following recipe is for cupcakes, I encourage you to find some other red velvet recipes and give them a try. The only requirement? You’ve gotta use cream cheese frosting. Don’t settle for vanilla buttercream.
What You Need
- 2 cups of flour
- 1/4 cup of unsweetened cocoa
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup (2 sticks) of salted butter, softened
- 2 1/4 cups of sugar
- 4 eggs
- 1 cup of sour cream
- 1/2 tablespoon of lemon juice
- Enough milk to create 1/2 cup when combined with lemon juice
- 1 ounce of red food coloring
- 3 cups of powdered sugar
- 1 block (8 ounces) of cream cheese
- 2 teaspoons of vanilla
- 1/2 cup (1 stick) of salted butter, softened
How You Do It
- Preheat oven to 350 degrees F.
- Combine milk and lemon juice into a small bowl or cup. Let set at least 5 minutes. Note: small clumps will appear as the milk and lemon juice thicken.
- Beat the sugar, butter, and vanilla until fluffy.
- Add in eggs one at a time.
- By hand, stir in the milk and lemon juice, sour cream, and food coloring. The batter should be runny, but will have little clumps.
- In a separate bowl, combine the dry ingredients: flour, salt, baking soda, and cocoa powder.
- In three batches, mix the dry ingredients into the wet ingredients.
- Pour the batter into lined cupcake tin, filling about 2/3 way full.
- Bake for 17-20 minutes until a toothpick comes out clean. If you’re going to use the same cupcake tin, wipe it out between uses before putting in the second batch. Cool completely before frosting.
- Combine the cream cheese, butter, and vanilla.
- A cup at a time, add in the powdered sugar.
- Frost your cupcakes. I use a star tip, but the choice is yours.
- If you’re piping, start from the outside and work your way in.
That’s it! Put them in the fridge when you’re done, and take them out 5-10 minutes before you’re ready to eat.
Look at them.
Have you ever seen such beauty?
They’re great for any holiday or special occasion, but, c’mon do you really want to wait for something special to enjoy these?
I didn’t think so.
Give it a try and let me know how it goes. Until next time,
Mix it up: These cupcakes have a little bit of leeway for adjusting the amount of chocolate, so feel free to add a bit more. You know what else you could do? Decorate with little chocolate curls!