Cotton Candy Cupcakes
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 teaspoon cotton candy extract (optional)
Pink and blue food coloring
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon cotton candy extract (optional)
Pink and blue food coloring
Edible glitter or sprinkles for garnish
Directions:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and cotton candy extract.
Alternately add the flour mixture and milk, mixing until just combined.
Divide the batter evenly into two bowls. Tint one bowl pink and the other blue with food coloring.
Spoon a bit of each color into each cupcake liner.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in milk, vanilla, and cotton candy extract.
Divide frosting into two bowls and tint one pink and the other blue. Fill a piping bag with both colors side by side for a swirl effect.
Pipe onto cooled cupcakes and garnish with edible glitter or sprinkles.
Prep Time: 15 minutes | Baking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 12 cupcakes
Tips:
For an extra cotton candy flavor, sprinkle crushed cotton candy on top before serving.
Use a piping bag with a large star tip to create a perfect swirl effect with the frosting.
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