Bubble Gum Frosting Cupcakes

Yield: 15 cupcakes

Prep: 40-50 minutes

Moist Yellow Cupcakes

Source: adapted from King Arthur Flour
Prep: 30 minutes
Total: 1 hour 20 minutes
Yield: 9" round layer, about 8 servings

1 cup granulated sugar
1/2 cup/113g  unsalted butter
2 large eggs
1 tablespoon vanilla extract
3/4 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 2/3 cups all-purpose flour
1/2 cup heavy cream
1/2 cup full fat sour cream

  1. Preheat oven to 350F.  Line one cupcake pan with 12 paper liners, and a second cupcake pan with 3 liners.
  2. Beat together sugar and butter until lightened. Add the eggs one at a time, then increase mixer speed to high for two minutes or until batter is light and fluffy. Add the vanilla, salt, baking powder and soda; beat for another minute and scrape down the sides of the bowl.
  3. Stir together heavy cream and sour cream in a small bowl. Beginning and ending with flour, alternately add the flour and yogurt mixture. Beat well after each addition. Scrape down the sides of the bowl and beat again briefly.
  4. Spoon batter into the liners. Bake for 22-25 minutes, or until the cake springs back when pressed in the center. Let the cupcakes cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.  

 Bubblegum Frosting

1/2 cup/113g of unsalted butter, softened

1 cup/128g confectioners’ sugar 

2-4 drops LorAnn concentrated bubblegum candy flavor (to taste)

Pastel star confetti sprinkles

15+ gelatin bubbles (see tutorial)

* Milk or heavy cream, optional

  1. In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar.  Begin mixing on low speed until crumbly, and then increase to high and beat for 3 minutes. Add the bubblegum flavor to taste and  beat until light and fluffy. 
  2. Transfer mixture to a piping bag fitted with a 1/2-inch round tip, or use a zip-top bag with the corner snipped. Pipe frosting onto cupcakes in a large mound and sprinkle on the star confetti. Top each cupcake with one (or more!) gelatin bubble.

*Note: If you find the buttercream is too stiff for piping, you may add  milk or heavy cream 1 tablespoon at a time until the mixture is piping consistency.