Sparkly candy floss cupcakes

Inspired by the local fair rolling into town, I baked a batch of sparkly, candy floss cupcakes. Pastel buttercream frosting on a vanilla sponge, topped with white chocolate stars, pink edible glitter and candy floss. candy floss cupcakes 1

Here’s how I made them, I used my trusty vanilla sponge cupcake recipe.

180 grams of unsalted, softened butter
3 medium sized eggs
180 grams of caster sugar
180 grams of plain flour
1/2 a teaspoon of baking powder
a little pinch of salt

Pre-heat your oven to 180 degrees (or 160 for fan assisted so they don’t burn!) Whilst the oven is heating up in a large bowl, cream together the butter and the eggs with an electric whisk. Next add in the sugar, sift in the flour and the baking powder, throw in the salt and mix a little more.
sparkly candy floss cupcakesTake a baking tray lined with paper cases and evenly pop the cake mixture in each case, be careful not to overfill them or the cakes will overflow whilst baking and will come out with a muffin top!  Let them sit for a minute or two, so the mixture can settle then pop them in the oven for around 18 minutes or until lightly golden brown. Whilst the cakes are baking, it’s time to start thinking about the buttercream icing…

What you will need:
1 tube of food colouring in lilac
1 tube of food colouring in pink
180 grams of unsalted softened butter
350 grams of sifted icing sugar
white chocolate stars
a tub of candy floss
sparkly candy floss cupcakes recipeOnce the cakes are baked, pop them out of their tray so they cool down a little quicker, leave them to one side to cool

In a large bowl add the softened butter and sift in the icing sugar using a sieve. Mix until nicely combined, then separate the buttercream frosting into two separate bowls and add the amount of food colouring as desired. You can go super bright or soft and pastel, it’s totally up to you how much you decide to add! I usually place the icing in the fridge for 5 minutes before piping, just to stiffen it up a little.

Take a piping bag, pop in a nozzle and add one spoonful of pink frosting and one of lilac until the piping bag is full. Pipe the icing on to the cupcakes, top them with little white chocolate stars, a dash of pink edible glitter and a pinch of candy floss and you’re done! What do you guys think?! xo

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6 Comments

  1. Hanna S
    October 11, 2017 / 7:11 am

    Cute recipe !

    • Becky
      Author
      October 12, 2017 / 8:24 am

      Thanks hannah x

  2. October 22, 2017 / 10:32 pm

    Those look absolutely delectable! Love the pastel coloring and candy floss on top.

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