Cotton Candy Cupcakes Ingredients: 1 pkg (18.25oz) white cake mix 1-1/2 cups ((2-6 oz containers) blueberry yogurt 1/4 cup water 1/4 cup vegetable oil 3 egg whites (By not using the yolks, the cake does not take on a green hue, but is blue instead) 5-6 drops blue food coloring Cotton Candy Buttercream (Recipe follows) Directions: 1. Line 22 baking cups with paper liners. 2. Preheat oven to 350℉. 3. Blend all cupcake ingredients on low speed of mixer for 30 seconds. Increase speed to medium and beat for 2 minutes longer. 4. Fill cups 2/3 full with the batter. 5. Bake cupcakes 17-20 minutes or until a tester comes clean. Cool before frosting with Cotton Candy Buttercream. Garnish with fluffs of cotton candy. Cotton Candy Buttercream Ingredients: 3oz (4 cups) blue cotton candy, divided (I could only find packets of mixed blue and pink which worked fine) 4 Tbs butter; softened 3 cups confectioners’ sugar; sifted 3 Tbs milk Directions: 1. Blend butter in mixing bowl 30 seconds or until creamy. 2. Add 2-1/2 cups cotton candy and beat until incorporated. (The mixture will be blue & grainy). Note: Since I had pink in my cotton candy, the color was more of a battleship grey…not very appealing, so I added a few drops of blue food coloring to get a better shade. 3. Add confectioners’ sugar and milk and blend on low until frosting comes together and is nearly smooth, about 1-1/2 minutes. (It will still be slightly grainy). Increase speed to medium. high and beat for 30 seconds longer until icing is fluffy
Posted on: Tue, 24 Sep 2013 03:50:44 +0000
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