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Happy Cotton Candy Cupcake Day!

July 31, 2009


Cotton Candy Cupcakes by
The Bake Shoppe
Jonesboro, Arkansas

More delicious cupcakes by
The Bake Shoppe can be found here.

Today is National Cotton Candy Day. That means cotton candy cupcakes!

According to the baker: These are also yummy & very pretty using strawberry cake mix, strawberry yogurt & pink cotton candy. You could even use strawberry milk in the icing. Of course you will want to use red food coloring instead of the blue.

Recipe below from The Cake Mix Doctor


Cupcake Ingredients:

    1. 1pkg. (18.25oz.) white cake mix or use your own from scratch cake recipe.
    2. 1-1/2c. blueberry yogurt (2-6oz. containers)
    3. 1/4c. water
    4. 1/4c. vegetable oil
    5. 3 egg whites (you can use the whole egg, however the batter will be more green rather than blue.)
    6. 5-6 drops blue food coloring

Cotton Candy Buttercream Ingredients:

    1. 3oz. blue cotton candy (4c.); divided
    2. 4T. butter; softened
    3. 3c. powdered sugar; sifted
    4. 3T. milk

Directions for Cupcakes:

  1. Line baking cups with paper liners.
  2. Preheat oven to 350F.
  3. Blend all cupcake ingredients on low speed of mixer for 30 sec. & then med. speed for 2 min.
  4. Fill cups 2/3 full with the batter.
  5. Bake cupcakes 17-20 min. Cool before frosting.
  6. Frost with Cotton Candy Buttercream & garnish with fluffs of Cotton Candy.

Cotton Candy Buttercream:

  1. Blend butter in mixing bowl 30 sec. or until creamy.
  2. Add 2-1/2c. cotton candy & beat until incorporated. (The mixture will be blue & grainy).
  3. Add confectioner’s sugar and milk & blend on low until frosting comes together & is nearly smooth, approx. 1-1/2 min. (it will still be slightly grainy).
  4. Increase speed to med. high & beat for 30 sec. to incorporate air so that frosting will be fluffy.
  5. Note: The cotton candy will harden at room temperature, so keep the cupcakes in a cake saver or under a glass dome.

Homemade Cotton Candy

  1. 5 cups sugar (granulated white)
  2. 1 1/3 cup light corn syrup
  3. 1 cup, 2 tbsp water
  4. flavorings
  5. food coloring
  6. non-stick vegetable oil spray
  7. saucepan (approx 2 qt)
  8. 2 long handled spoons (wooden preferred)
  9. wire whisk (one that you won’t miss)
  10. wire cutters
  11. candy thermometer
  12. tempered glass bowl
  13. newspaper or garbage bags

Prepare your food prep area. This will be messy. You’ll need to use the wire cutters to cut off the rounded bottom of the whisk. The metal tines are needed to make the cotton candy. Cover your floor to avoid stains or burns from melted sugar.

Mix sugar, corn syrup and water in the saucepan. Cook on about medium heat until the mixture reaches 320 degrees Fahrenheit. Use your candy thermometer to verify the temperature. Be sure that it doesn’t go over 320 degrees or it will begin to turn brown.

When the mixture has reached that temperature, remove the pan and pour into your tampered glass bowl. Use pot holders if necessary, it will be very hot. It is necessary that you remove it from the pan as soon as possible, otherwise it will continue heating (and turn brown).
When the mixture has reached that temperature, remove the pan and pour into your tampered glass bowl. Use pot holders if necessary, it will be very hot. It is necessary that you remove it from the pan as soon as possible, otherwise it will continue heating (and turn brown).

If you want to add color or flavor, this is the time to do so. Mix it in immediately.

Using the end of your modified whisk, dip the end with tines into the mixture and let some excess drip back into the bowl before waving it over the spoon handles. The mixture should land on the handles. Continue doing this until the mixture is gone. You have approximately 10 minutes before the mixture becomes too hard to wave properly. If it does happen to become hard, just pop it into a microwave for 3-5 minutes, or until it’s liquefied again.

Once all the mixture is all used, wait for it to harden and then carefully remove and eat – or save for later. Alternatively, you could use an upside down bowl (that’s been sprayed with non-stick spray) and make strands with your whisk. This would give you results closer to the original spun sugar.

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