I told you guys awhile back that I had some major blog catching up to do right? Well guess what!!! I still haven’t done it, whomp whomp whomp. No worries though it’s happening right now! So let me go ahead and apologize for the crazy amount of sweet catch up I’m about to do. For those of you that are signed up for email notifications, so sorry about the inbox flooding this week as I double down on posts. For those of you not signed up why aren’t you signed up?!?! Clearly your missing out on all the fun. See that little SUBSCRIBE sprinkle to the right, you can get signed up super quick right now so you won’t miss any more future sweets. Like these Cotton Candy Cupcakes, the remix version!
Why are they a remix? Other then the fact that I just like to use that word to feel ya know, trendy (ha!). I’ve already made cotton candy cupcakes in the past as a matter of fact they are in my book Cupcakery. But really can you ever have too much cotton candy? No No you can’t.
Recently I did a project with Sweets & Treats, this Cotton Candy Sweetscape. It was SO much fun, and so insanely cute. Since Sweets & Treats is known for their amazing Bake Bright cupcake liners, this party obviously had to have some cupcakes, and they obviously had to be cotton candy. Obviously. I kept with a simple vanilla cupcake and let the cotton candy flavor come out in the frosting. But this time around I wanted to really change up the way I frosted them, I’m always trying new creative ways to frost a cupcakes also, I wanted to try them with swiss meringue buttercream, something I’ve been working on perfecting. As I got to frosting and swirling and sprinkling these cupcakes took on a crazy carnival look of there own. And I totally dig it. Speaking of sprinkles, the Sweets & Treats sprinkle mix I used on these was the ever popular Cotton Candy mix which has REAL chunks of cotton candy in it, gahhh I love it so much I just can’t even.
The frosting technique was really a combination of two of my signature swirls. The flat cinnamon swirl using a Wilton 2A tip and the swirly frosting technique. Then I took the same Witlon 2A tip and simply piped some little spots of frosting on one side and a little sprinkles. When I was finished I added little poufs of blue cotton candy. But don’t add the cotton candy until your just about to serve these. Or you’ll end up with evaporated blue crystal cotton candy leftovers – just ask me how I know!
Oh! How about a little trick for coloring these cupcakes. To make sure the colors flowed well together instead of splitting the frosting in three and coloring each alone I split it in two and colored only the blue and pink. Then I removed about a 1/3 of each color and mixed them together to get purple! If your purple isn’t as deep as you would like it you can then add extra blue or pink coloring to help it darken.
Let’s make Swirly Cotton Candy Cupcakes!
Cotton Candy Swiss Meringue Buttercream
9 large egg whites at room temp
2 cups granulated sugar
4 sticks (1 lb) unsalted butter softened but still cool and cut into small chunks
1 tbsp good quality vanilla
1/4 tsp salt
3/4 tsp Cotton Candy flavoring oil
Step 1: Combined the egg whites and the sugar in a metal or glass bowl of an electric mixer. Whisk together until combined. Note: make sure there is NO egg yolk in the egg whites. The fat content in the yolk could possibly ruin the frosting.
Step 2: You’ll need to setup a water bath to now heat the egg white/sugar. Add about 1 inch of water to a small pot or saucepan that allows you to sit the mixing bowl on top of it without touching the water. Heat the water to a simmer and sit the mixing bowl on top. Continue slowly whisking the egg whites to be sure the eggs don’t begin to cook. After a few moments you’ll see the sugar has begun to melt making the mixture smooth. When the mixture is hot to the touch test it by putting a little between your index finger and thumb. If you can no longer feel the grit of the sugar it’s done heating. Becareful! Don’t let the mixture get TOO hot before testing, ouch!
Step 3: Set the bowl on the mixer, using the whisk attachment, and turn it to medium-high. Set the timer to 15 minutes and let it do it’s thing! At 15 minutes check to see if the bowl is now cool and the egg whites have turned into a fluffy stiff meringue. When you pull the whisk out it should have a shiny peak of frosting standing off the top. If it’s not quiet there yet turn then mixture on for another 5 minutes and check again. Sometimes mine takes up to 25 minutes before the bowl is cool and my meringue is down. You want to pay attention to the cooling part because if it’s not cool it will wreck havoc on your butter in the next step.
Step 4: Turn the mixture on medium and begin slowly adding in the butter. Whip it on medium-high again until it has turned into smooth beautiful buttercream. Sometimes the butter can turn the frosting into a runny mess. After whipping for a few minutes if it doesn’t turn back into beautiful fluffy buttercream place it in the fridge for 10-15 minutes until cool then rewhip again until it’s beautiful fluffy meringue buttercream.
Step 5: Beat in the vanilla, cotton candy flavoring, and salt.
Now all you have to do is color your and decorate as you please.
Want to see more cotton candy treats?