Cotton Candy Cupcakes {Guest Post by The Land of Milk ‘n’ Cookies}

Cotton Candy Cupcakes {Guest Post by The Land of Milk ‘n’ Cookies} is an American recipe that serves 16. For 14 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 92 calories, 2g of protein, and 0g of fat. Plenty of people really liked this hor d'oeuvre. This recipe is liked by 156 foodies and cooks. This recipe from Blahnik Baker requires flour, cream of tartar, cream of tartar, and granulated sugar. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free diet. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. Similar recipes are Cotton Candy Cupcakes, Guest Post: Chocolate Covered Strawberry Cupcakes, and Sweet Tooth Friday Guest Post: Chocolate Chip Cookie Cupcakes.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees. Line a muffin tin with paper liners.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.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.Gently fold flour mixture into egg mixture, in four separate parts.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).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.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.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.

 

Step by step:

1. Preheat oven to 375 degrees. Line a muffin tin with paper liners.In a small bowl, sift together powdered sugar, flour, and ¼ tsp. Duncan Hines Frosting Creations Cotton Candy Flavor

2. Mix. Set bowl aside. Reserve remaining flavor mix to use in frosting.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.

3. 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.Gently fold flour mixture into egg mixture, in four separate parts.Fill muffin tins with heaping ¼ cup batter. Gently smooth tops with rubber spatula.

4. 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).Thoroughly clean and dry the bowl and whisk attachment to the stand mixer.

5. Add remaining 4 egg whites, 1 cup granulated sugar, ¼ tsp. cream of tartar, and ½ tsp. vanilla extract.Fill a small pot with 1 inch of water, and bring to a simmer.

6. 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.

7. 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.

Nutrition Information:

covered percent of daily need