These whimsical cupcakes are fun and packed with cotton candy flavor. Make for a birthday party, baby shower, wedding, graduation party, or summer potluck.
1/4cupshortening, packed(or 1/4 cup additional butter)
1cupfull-fat sour cream
1/2cupmilk (I used half & half)
3large eggs
2teaspoonsvanilla extract
2teaspoonscotton candy flavoring
Frosting
18tablespoons(that's 1 cup plus 2 tablespoons) unsalted butter, at room temperature
5cupspowdered confectioners' sugar
2teaspoonscotton candy flavoring
1/2teaspoonsalt
12ouncescream cheese, softened
1cup shortening, packed (or use butter for less stable piped frosting)
1-3dotsred gel food coloring
1-2dotsblue gel food coloring
candy sticks or paper straws
few bagsblue and pink cotton candy
Instructions
Preheat oven to 325 degrees F. Line a muffin tin pan with paper cups; set aside.2. In a bowl fit with paddle attachment, whisk together flour, sugars, baking soda, baking powder, and salt.3. With the mixer on low, slowly beat in chunks of shortening and butter. Turn mixer to medium and beat until mixture has small crumbs.4. In a medium bowl, whisk together sour cream, vanilla extract, cotton candy flavoring, eggs, and milk.5. With the mixer on low, slowly pour mixture into dry ingredients. Turn mixer to medium and beat until incorporated; about 1 minute. Whip down sides of bowl with a spatula and stir to mix.6. Spoon 2 1/2 tablespoons cake batter into each cupcake. Carefully drop muffin tin pan against counter top to rid batter of air bubbles. Bake in oven for 27 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.To make the frosting1. Meanwhile, make the frosting. In a bowl fit with a mixer, beat butter, powdered confectioner's sugar, salt, and cotton candy flavoring. Once smooth, turn mixer up to medium and beat in chunks of cream cheese and shortening. Mix frosting until smooth. Divide frosting equally between two bowls. Add 1-3 drops red food coloring in one bowl and stir to combine. In another bowl, add 1-2 drops blue food coloring then stir to combine. 2. Fill pastry bags with a cupcake tip and frost each cupcake. Frosting may need to be chilled in pastry bag to create same design as photos. Also, I used a Russian Ball Tip to frost each cupcake. See notes on where to buy, otherwise, any cupcake tip will do.To make cotton candy sticks, allow some cotton candy to sit out for 20 minutes. Then, work a little around each stick. With the warmth from your hands, it should be flexible, just like a tootsie roll. Once sticky cotton candy sugar sticks, gently roll fresh cotton candy around. I placed mine on a foil covered baking sheet and stuck them in the refrigerator until ready to serve. Just before serving, top cupcakes with cotton candy sticks. 4. Cupcakes may need to be chilled until 30 minutes before serving.