What a perfect introduction to spring – Cotton Candy Cupcakes! Don’t they just make you think of carnivals and the stress free days of being a kid? That fluffy, melt in your mouth goodness. These were a big hit. And it didn’t hurt that there was extra cotton candy to consume either 😉 I got the inspiration for these cupcakes from CakeSpy. She has lots of unique and drool worthy recipes on her site. Check it out! Here is my variation.
Cotton Candy Cupcakes
(makes 24 cupcakes)
1 cup unsalted butter
2 cups sugar
1 1/4 tsp vanilla extract
3 cups sifted cake flour
1 tbsp baking powder
1/2 tsp salt
1 cup milk
Preheat oven to 350°.
Line baking tin with cupcake liners.
Cream butter until light and fluffy.
Add sugar and continue to cream.
Gradually add vanilla and eggs.
Mix together dry ingredients in a separate bowl.
Mix in the dry ingredients with the butter mixture, alternating with adding the milk.
Pour batter into tins, about 3/4 full.
Bake 20-25 minutes, until golden brown on top.
Let cool before frosting.
I used regular canned frosting to save time, and tinted it with neon blue food coloring. It was such a cool color, and contrasted nicely with the bubblegum pink cupcake liners that I used. Then I topped off each cupcake with a poof of cotton candy. It was immediate melt in your mouth deliciousness!!! 🙂
***TIP*** Wait to put the cotton candy on top until you’re ready to serve the cupcakes, otherwise the cotton candy will dissolve away and it won’t be as pretty OR as fun to eat 🙂