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Bubblegum Fairy Floss Cupcakes

by Nick Makrides
Published: Last Updated on

Bubblegum Fairy Floss Cupcakes! So freaking cute guys! These beautiful little fairy floss or cotton candy cupcakes use something called Persian fairy floss that doesn’t melt as easy. And the flavours are so fun! Perfect way to celebrate something special.

Bubble Gum Fairy Floss Cupcakes

Bubble Gum Fairy Floss Cupcakes

Bubblegum Fairy Floss Cupcakes

Colourful bubble-gum flavoured vanilla cupcakes with Persian fairy floss and white chocolate drip.

Serves 20

5 from 1 vote
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Prep: 30 mins
Cook: 45 mins
Total: 1 hr 15 mins
Course: Dessert
Cuisine: American
Calories: 181kcal

Ingredients

Cupcakes

  • 3 1/2 cups (430 g) all-purpose flour
  • 1 1/4 cups (265 g) caster sugar superfine
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (125 g) unsalted butter softened
  • 2 (2 ) large eggs
  • 1 1/2 cups (375 ml) whole milk
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract vanilla bean paste
  • A few drops of bubble-gum flavouring for cake batter and frosting
  • Pink food dye gel
  • Blue food dye gel
  • 300 g (300 g) Regular fairy floss
  • 200 g (200 g) Persian fairy floss optional
  • 1 1/2 cups (300 g) white chocolate melts
  • 1/2 cup (150 ml) thickened cream

Frosting

  • 1 (1 ) batch of vanilla buttercream frosting

Learn How To Make it! [VIDEO]


Instructions

Cupcakes

  • Heat oven to 160C (320F). Line cupcake tin with paper cupcake cases.
  • 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.
  • Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • 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.
  • Add a 1-2 drops of pink food dye and 2-3 drops of bubble-gum flavouring (taste to see if the flavour is strong enough before adding any more) fold in gently.
  • Fill each paper 3/4 of the way. Bake for 20-25 min or until a toothpick inserted comes out clean.
  • Allow to cool completely before frosting.
  • 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.
  • 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.
  • 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 fairy floss.

Notes

Cupcakes can be stored in an airtight container for up to three days.
Add the fairy floss shortly before you serve the cupcakes as the fairy floss will melt within 30-60 minutes.

Nutrition

Serving: 20g
Calories : 181kcal
Carbonhydrates: 18g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 14mg
Sodium: 141mg
Potassium : 48mg
Fiber: 1g
Sugar : 1g
Vitamin A: 171IU
Vitamin C: 0.1mg
Calcium: 68mg
Iron: 1mg
Nutrition Disclosure
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