Mini Fairy Floss Cupcakes

I had a bucket of fairy floss and thought I would use it in my baking.  I made mini cupcakes and added some fairy floss to the top of each cupcake.

These Mini Fairy Floss Cupcakes are not only cute but fun to make as a treat.

I would like to share with you that adding fairy floss to cupcakes is not an easy task as the fairy floss stick together and forms a sugary ball when the heat of your hand touches it.

Also, it's important to only add the fairy floss just before serving them as moisture 'melts' the fairy floss.

The fairy floss sure looks delicious and definitely worth adding to the tops of cupcakes.  Have fun with the fairy floss and hopefully you don't end up eating most of it before they get to the cupcakes like I did.

Happy Baking xo

Mini Fairy Floss Cupcakes

Ingredients

· 1⅔ cup plain flour
· 1 cup caster sugar
· ¼ teaspoon baking soda
· 1¼ teaspoons baking powder
· 170 grams butter, melted
· 1 teaspoon vanilla essence or cotton candy extract
· 3 egg whites
· ½ cup sour cream
· ½ cup milk
· Food colouring (Deep Pink & Sky Blue Americolor)

Buttercream icing

· 115 grams butter, room temperature
· 3 cups icing sugar
· 2-3 tablespoons milk
· Food colouring (Deep Pink & Sky Blue Americolor)

Decoration

· Dr. Oetker & Queens Ultimate Sprinkles Unicorn Confetti 110gm

Instructions

1. Preheat oven to 180°C.

2. Spray with oil or place cupcake cases into mini cupcake tins.

3. Combine flour, sugar, baking soda & baking powder in a bowl.

4. Add eggs whites, sour cream and milk. Using an electric on medium speed beat mixture until smooth. Add melted butter and mix until combined.

5. Divide the mixture into two bowls and place one drop of the pink food gel to one bowl and a drop of blue in the other bowl.

6. Place even amounts of pink and blue batter into each cupcake patty cases (about third full)

7. Bake in oven for 12-15 minutes or until a skewer inserted into the cakes comes out clean. Remove from oven and allow the cupcakes to cool before icing them.

Buttercream icing

8. Place butter into a large bowl. Beat on low speed until butter is fluffy. Add 1 cup of icing sugar and 2 tablespoons of milk. Beat until combined and add the remaining 2 cups of icing sugar.

9. Increase speed to medium and beat until light and fluffy (this will take a few minutes). Add more milk if the buttercream seems too stiff.

10. Divide the mixture into two bowls and place one drop of the pink food gel to one bowl and a drop of blue in the other bowl. Place the pink and blue icing side by side on top of some cling wrap and roll it up.

10. Place mixture into a piping bag, fitted with star nozzle. Pipe a swirl on each cupcake and add sprinkles.

Tips

· Only place the fairy floss just before serving the cupcakes.  If the cupcakes are placed in airtight container, the moisture from the cupcakes will 'melt' the fairy floss. 

· Cotton candy extract can be purchased at cake decorating stores.

· Allow cupcakes to cool completely before icing and decorating.
· Unfilled and uniced cupcakes can be frozen for up to a month.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.