↞ recipe box start page
Category: desserts
Prep Time: Cook Time: Total Time:
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
view more member recipes
Mini Carnival Cakes
Category: desserts
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mini Corn Cakes
by sgre52160
10 oz frozen corn kernels, thawed 1/3 cup butter milk 1 large egg 1 tbsp sugar 2 scallions, whites minced, greens thinly sliced for garnish 1/2 tsp baking powder kosher salt and ground p
by sgre52160
10 oz frozen corn kernels, thawed 1/3 cup butter milk 1 large egg 1 tbsp sugar 2 scallions, whites minced, greens thinly sliced for garnish 1/2 tsp baking powder kosher salt and ground p
Mini Chocolate Raspberry Cakes
by sgre52160
1 (15.25 oz) Betty Crockerâ„¢ SuperMoistâ„¢ dark chocolate cake mix 3 eggs 1/2 cup canola oil 1 1/4 cups water 1 container Betty Crockerâ„¢ Rich & Creamy chocolate frosting 1 cup fresh raspberrie
by sgre52160
1 (15.25 oz) Betty Crockerâ„¢ SuperMoistâ„¢ dark chocolate cake mix 3 eggs 1/2 cup canola oil 1 1/4 cups water 1 container Betty Crockerâ„¢ Rich & Creamy chocolate frosting 1 cup fresh raspberrie
Mini King Cakes - Easy
by sgre52160
1 loaf refrigerated French bread dough 3 tbs. butter, softened 1/2 cup sugar 1 tbs. cinnamon 1 cup powdered sugar 4 to 5 tsp.'s milk 1/2 tsp. each, vanilla and almond extracts colored
by sgre52160
1 loaf refrigerated French bread dough 3 tbs. butter, softened 1/2 cup sugar 1 tbs. cinnamon 1 cup powdered sugar 4 to 5 tsp.'s milk 1/2 tsp. each, vanilla and almond extracts colored
Mini Pineapple Upside Cakes
by tkrieke
Mini Pineapple Upside - Down Cakes BASIC RECIPE Makes: 24 muffins 1 can (20oz.) Crushed pineapple 1/3 c. margarine, melted 2/3 c. brown sugar 1 package (18.25oz.) Yellow or pineapple-flavored ca
by tkrieke
Mini Pineapple Upside - Down Cakes BASIC RECIPE Makes: 24 muffins 1 can (20oz.) Crushed pineapple 1/3 c. margarine, melted 2/3 c. brown sugar 1 package (18.25oz.) Yellow or pineapple-flavored ca
Espresso Filled Mini Cakes
by sgre52160
2 cups sugar 1-3/4 cups flour 3/4 cup Cocoa 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp vanilla extract 1 cup boiling water ESPRES
by sgre52160
2 cups sugar 1-3/4 cups flour 3/4 cup Cocoa 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp vanilla extract 1 cup boiling water ESPRES
view more member recipes
related CDKitchen recipes
Pineapple Coconut Mini Angel Food Cakes
Rich Chocolate-Covered Mini-Cakes With White Chocolate Drizzle
Stuffed Shrimp Crab Cakes
Crab Potato Cakes
Recipe Quick Jump