Kathie Oh's Recipe

Mini Carnival Cakes

Category: desserts

Ingredients
CUPCAKES:
1pkg. (18.25oz.) white cake mix
1-1/2c. blueberry yogurt (2-6oz. containers)
1/4c. water
1/4c. vegetable oil
3 egg whites (you can use the whole egg, however the batter will be more green rather than blue.)
5-6 drops blue food coloring
COTTON CANDY BUTTERCREAM:
3oz. blue cotton candy (4c.); divided
4T. butter; softened
3c. powdered sugar; sifted
3T. milk

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


COTTON CANDY BUTTERCREAM:
Blend butter in mixing bowl 30sec. or until creamy.
Add 2-1/2c. cotton candy & beat until incorporated. (The mixture will be blue & grainy).
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).
Increase speed to med. high & beat for 30sec. to incorporate air so that frosting will be fluffy.
NOTE: The cotton candy will harden -at- room temperature, so keep the cupcakes in a cake saver or under a glass dome