Cotton Candy Cupcakes

I’m not a huge lover of the taste of cotton candy, but I love the smell, the look and idea of it.  If I could find a way to cover the spun sugar in chocolate, well then I’d be in love! 

What I do like are the soft pastel colours that end up in a fluffy mound on the end of the cone.  It always reminds me of the way I think clouds would look and feel if you could see them up close.  I had always wondered how cotton candy was made, and if you have the same wonder, make sure you check out my previous post (and video) on exactly how you can do it at home. 

For the cotton candy flavouring of these cupcakes, I used the cotton candy that I made with my cotton candy machine, and for extra flavouring, I used LorAnn Gourmet flavouring, which I bought through Golda’s Kitchen.  If you want a strong cotton candy taste, you will want to use a larger amount than what my recipe requires.  I was being cautious with the amount that I put in, but feel free to add however much you want to. 

If you are going to be making these cupcakes and the mini cotton candy toppers, make sure that you make the mini cones immediately prior to serving your cupcakes.  The cotton candy does not stay “flossed” for long. 

Cotton Candy Cupcakes

Ingredients:
Cupcake

• 1¼ cups (150 grams) all-purpose flour

• 1 teaspoon (5 grams) baking powder

• ¼ teaspoon (~1.5 gram) salt

• ½ cup (120 grams) butter

• 1 cup (200 grams) sugar

• 2 large (156 grams) eggs

• ½ cup (120 milliliters) milk

• ¼ -½ teaspoon (2.5 milliliters- 5 milliliters) cotton candy flavoring

• 1 cup (250 milliliters) cotton candy

• Pink/blue/purple gel pastes

Procedure:
Cupcakes

1. Preheat oven to 350˚F/180˚C.  Line cupcake pan with cupcake liners.

2. In a small bowl, whisk together flour, baking powder and salt.  Set aside for later.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and eggs until light and fluffy.

4. Add the cotton candy flavouring and mix it in.

5. Alternating between additions of milk and the flour mixture, mix on low speed until the batter is smooth.

6. Mix the cotton candy chucks in last.

7. Divide batter into three equal portions and colour one portion purple, one blue, and one pink.  

8. Place a tablespoon of each colour into the cupcake liners, or fill until the well is 3/4 full.

9. Bake cupcakes for 20 minutes.  Allow to cool completely on a wire rack.

Cotton Candy Buttercream

Ingredients:

• 1 cup (240 grams) butter

• 2 cups (200 grams) icing sugar

• ¼ -½ teaspoon (2.5 milliliters- 5 milliliters) cotton candy flavoring

• 2 tablespoons (30 milliliters) milk

• 1 cup (250 milliliters) cotton candy

1. Cream butter in bowl of stand mixer fitted with the paddle attachment.
2. Add icing sugar, milk and flavouring.  Mix until smooth.  
3. Add cotton candy, and mix until the cotton candy is broken up into small pieces.
4. Place into piping bag fitted with a large round open tip, such as Ateco 809.
5. Pipe icing onto the top of the cupcakes and garnish with mini cotton candy cones if desired.
6. Serve immediately, or store in a sealed container in the fridge for 2-3 days.

 Enjoy!  See you at the fair!