Cotton Candy Cupcakes

Hey guys! As I write this I am sitting in San Diego Airport on my way to Oakland for a quick two-day visit to my first Bakin’ Friend. This is my favorite part of blogging; meeting incredible women!  Like today’s guest Jamie from The Land of Milk ‘n’ Cookies. Jamie and I have quickly become friends and our love for baking doesn’t help our continued plots to make our husbands help with errands over the weekend while we bake and blog.

These little treats feature a cotton candy angel food cupcake, swirled with a light and fluffy dollop of cotton candy marshmallow frosting. These Cotton Candy Cupcakes are perfect.

Hi, everyone!  I’m Jamie from The Land of Milk ‘n’ Cookies, and I’m so excited to guest post here on Blahnik Baker while Zainab is spending some time in San Diego.  I was delighted and honored when Zainab reached out to me and requested that I share a recipe on her blog.  Within just a few days, I knew exactly what I would make: Cotton Candy Cupcakes!

These little treats feature a cotton candy angel food cupcake, swirled with a light and fluffy dollop of cotton candy marshmallow frosting.  It’s like biting into a cloud!

I have fond childhood memories of eating cotton candy.  When I was in elementary school, the local roller skating rink was a popular place for birthday parties.  It was a magical place to spend an afternoon.  Between the sparkly disco lights, the peppy music, and the opportunity to limbo, I was in heaven.  And of course, the snack bar was a little kid’s dream come true.  Our roller skating rink sold popcorn, Icees, soft pretzels, and my personal favorite: cotton candy.

Now that I’m an adult and less likely to spend my afternoons in a roller rink, I’ve toyed with the idea of making homemade cotton candy.  But I’m a bit clumsy in the kitchen, so working with that much hot, liquid sugar seems like a recipe for disaster.  Instead of risking third degree burns, I decided to recreate a childhood favorite by making it into a cupcake.

This recipe uses one packet of Duncan Hines Frosting Creations Cotton Candy Flavor Mix.  I found these packets next to the prepared frosting canisters in the baking aisle at my grocery store.  You’ll use ¼ tsp. of the flavor mix in the cupcake batter, and another ½ tsp. in the frosting.  I had a little of the powdered mix left over, which I tossed out.  As you’ll notice, this recipe also uses a total of 10 egg whites.  What to do with all those leftover egg yolks?  My husband makes homemade ravioli and pierogi.  You could also make Crème brûlée, ice cream, custard, or pudding.

Thanks for reading, folks!  If you’re ever in the mood for a nostalgic, whimsical dessert, I’d love to have you stop by my blog.  And thanks so much to Zainab, once again, for inviting me to share a recipe!

Print Recipe

Cotton Candy Cupcakes

Prep Time: 45 mins

Cook Time: 18 mins

These little treats feature a cotton candy angel food cupcake, swirled with a light and fluffy dollop of cotton candy marshmallow frosting. These Cotton Candy Cupcakes are perfect.

Ingredients:

For the Cotton Candy Cupcakes:

• • ¾ cup powdered sugar
• • ½ cup flour
• • 1 packet Duncan Hines Frosting Creations Cotton Candy Flavor Mix (divided)
• • 6 egg whites
• • ¾ tsp. cream of tartar
• • ½ cup granulated sugar
• • 1 tsp. vanilla extract
• • ⅛ tsp. salt

For the Cotton Candy Marshmallow Frosting:

• • 4 egg whites
• • 1 cup granulated sugar
• • ¼ tsp. cream of tartar
• • ½ tsp. vanilla extract
• • Reserved portion of Duncan Hines Frosting Creations Cotton Candy Flavor Mix

Directions:

For the Cotton Candy Cupcakes:

1. Preheat oven to 375 degrees. Line a muffin tin with paper liners.
2. In a small bowl, sift together powdered sugar, flour, and ¼ tsp. Duncan Hines Frosting Creations Cotton Candy Flavor Mix. Set bowl aside. Reserve remaining flavor mix to use in frosting.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat 6 egg whites and ¾ tsp. cream of tartar on medium speed for about 2 minutes, until foamy. Increase speed to high. Add ½ cup of granulated sugar, in four separate parts. With final addition of sugar, add vanilla extract and salt. Beat for another 7-10 minutes, or until egg whites are stiff and glossy.
4. Gently fold flour mixture into egg mixture, in four separate parts.
5. Fill muffin tins with heaping ¼ cup batter. Gently smooth tops with rubber spatula. Bake for 15-18 minutes, or until top feels dry and springs back at the touch. Immediately remove to wire racks to cool (cupcakes may shrink as they cool).

For the Cotton Candy Marshmallow Frosting:

1. Thoroughly clean and dry the bowl and whisk attachment to the stand mixer. Add remaining 4 egg whites, 1 cup granulated sugar, ¼ tsp. cream of tartar, and ½ tsp. vanilla extract.
2. Fill a small pot with 1 inch of water, and bring to a simmer. Place the mixing bowl (from the stand mixer) on top of pot, being certain that water does not make contact with the bottom of the mixing bowl. While water is simmering, heat egg white mixture while stirring constantly with a balloon whisk. Continue cooking for 4-6 minutes, or until egg whites reach 120 degrees.
3. Remove mixing bowl and attach bowl to stand mixer. Beat on medium speed for approximately 1 minute, while adding in ½ tsp cotton candy flavor mix. Increase speed to medium-high and continue beating for 7-10 minutes, or until frosting is stiff and glossy. Decorate cupcakes as desired.

Marshmallow frosting adapted from Martha Stewart // All images and text © A Classic Twist, LLC

These cupcakes are beyond adorable Jamie. Cotton candy is one of my favorites and never thought of combining the flavors into a delicious cupcake. Now the carnival can be enjoyed right in my house. Love the marshmallow frosting too! Thank you so much Jamie!! You are one of a kind 🙂

Head over to her lovely blog, The Land of Milk ‘N’ Cookies, for more desserts like this and check her out on Twitter, Facebook and Pinterest as well. You will love her spin on classic desserts!