Ingredients with Measurements:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 cup cotton candy, crushed
- Pink food coloring
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Electric mixer
- Small bowl
- Large bowl
- Rubber spatula
- Piping bag
- Large star tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
6. Add the vanilla extract, cotton candy, and a few drops of pink food coloring. Mix until the batter is evenly pink and the cotton candy is well-distributed.
7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove the cupcakes from the oven and let them cool completely on a wire rack.
10. Once the cupcakes are cool, prepare the frosting. In a large bowl, beat the butter until light and fluffy.
11. Gradually add the powdered sugar, mixing well after each addition.
12. Add a few drops of pink food coloring and mix until the frosting is evenly pink.
13. Transfer the frosting to a piping bag fitted with a large star tip.
14. Pipe the frosting onto the cupcakes in a swirl pattern.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Temperature:
350°F
Serving size:
12 cupcakes
Nutritional information:
Calories: 290
Fat: 13g
Carbohydrates: 41g
Protein: 2g
Substitutions for ingredients:
- Whole milk can be substituted with any type of milk.
- Cotton candy can be substituted with any type of candy, such as sprinkles or crushed candy canes.
Variations:
- Add different food coloring to create different colored cupcakes.
- Use different types of candy to create different flavors.
Tips and tricks:
- Crush the cotton candy into small pieces to ensure it is evenly distributed throughout the batter.
- Use a toothpick to test if the cupcakes are done baking.
- Let the cupcakes cool completely before frosting them.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cupcakes on a tiered cake stand for a fun and festive display.
Garnishes:
Top each cupcake with a small piece of cotton candy for an extra pop of color.
Pairings:
Serve the cupcakes with a glass of milk or a cup of hot cocoa.
Suggested side dishes:
These cupcakes are a sweet treat on their own and do not require any side dishes.
Troubleshooting advice:
- If the cupcakes are too dry, try adding a little more milk to the batter.
- If the cupcakes are too dense, try sifting the dry ingredients before adding them to the batter.
Food safety advice:
Make sure to properly store the cupcakes to prevent them from spoiling.
Food history:
Cotton candy was first invented in the late 19th century and quickly became a popular treat at fairs and carnivals.
Flavor profiles:
These cupcakes have a sweet and fluffy texture with a hint of cotton candy flavor.
Serving suggestions:
Serve these cupcakes at a birthday party or any other festive occasion.
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