Cotton Candy Cupcakes -- Best Recipes

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Date Posted: 06/22/05 8:29:30am
Author: CB
Subject: Cotton Candy Cupcakes

Cotton Candy Cupcakes

24 paper liners for cupcake pans (2 � inch size)

Cupcakes
1 package (18.25 ounces) plain white cake mix
1 � cups blueberry yogurt (2 cartons, 6 ounces each) � cup water � cup vegetable oil
3 large egg whites
5 to 6 drops blue food coloring

Cotton Candy Buttercream
3 ounces (1/2 bag: about 4 cups) blue cotton candy
4 tablespoons (1/2 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
3 tablespoons milk

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.

Prepare the cupcake batter: Place the cake mix, yogurt, water, oil, egg whites, and food coloring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop � cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for
15 minutes before frosting.

Meanwhile, prepare the Cotton Candy Buttercream; Measure out 2 � cups cotton candy and set it aside for the frosting. Measure out 1 to 1 � cups of the cotton candy and set it aside for the garnish. If any cotton candy is left, let the kids eat it while the cupcakes are baking. Place the butter in a large mixing bowl and blend with an electric mixer on low speed until creamy, 30 seconds. Add the 2 � cups cotton candy and blend on low until it is incorporated. The mixture will be blue and grainy. Add the sugar and milk and blend on low until the frosting comes together and is nearly smooth, 1 to 1 � minutes. It will still be a little grainy. Increase the mixer speed to medium-high and beat the frosting to incorporate air so that it is fluffy, 30 seconds.

Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Tear the cotton candy reserved for garnish into 24 pieces and press a piece into the top of each cupcake. The cupcakes are ready to serve.

Makes 22 to 24 cupcakes Store at room temperature for no more than two days. Best eaten fresh, the cotton candy hardens as it rests at room temperature. A 3 ounce clump of cotton candy yields enough for this recipe. For pink cotton candy, use strawberry yogurt and pink food coloring in the cupcake batter.

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