Doing some general recipe research I came across bubblegum flavoured cupcakes. These really intrigued me so I just had to try them. The flavour sounded so different and appealed to the inner child in me.
So I searched the internet to find the bubblegum flavouring. When this arrived in the post I knew what it was before even opening the envelope…the sweet smell was so strong! But as soon as I had this I had to try them. I just couldn’t wait.
I made vanilla cupcakes and flavoured the frosting, but I think it would also work the opposite way round.
Adapted from the Hummingbird Bakery recipe.
[callout title=Ingredients for the Sponge:]
- 120g self raising flour – sifted
- 140g caster sugar
- 1 1/2 tsp baking powder
- a pinch of salt
- 40g unsalted butter – at room temperature
- 120ml milk – Full fat if you’ve got it, semi skimmed if you haven’t and skimmed if you’re mad
- 1 egg
- 1/4 tsp vanilla extract
- Preheat the oven to 170°C
- Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on a slow speed until you get a sandy consistency
- Gradually pour in half the milk and beat until just incorporated
- Whisk the egg, vanilla extract and remaining milk together in a separate bowl, then pour into the flour mixture
- Continue mixing until the mixture is smooth
- Spoon the mixture into paper cases until two-thirds full and bake in the preheated oven for 20-25mins
- Leave the cupcakes to cool slightly in the pan before turning onto a wire rack to cool completely before adding the frosting.
[callout title=Ingredients for the Frosting:]
- 250g icing sugar
- 80g unsalted butter – at room temperature
- 2 tbsp milk
- 1 couple of drops of bubblegum flavouring
- Beat the icing sugar and butter on a medium-slow speed until the mixture comes together
- Turn the mixer to a slow speed
- Combine the milk and flavouring in a separate bowl, then add to the butter mixture a little at a time
- Once all the milk has been incorporated turn the mixer up to a high speed
- Beat until the frosting is light and fluffy – this will take at least 5 mins
To make the two-toned icing I put a little pink colouring on the inside of a plastic icing bag and rubbed it around. I then coloured the frosting blue. As the frosting comes out the pink colours the edges so it comes out two-toned. For these I piped from the inside out to create a rose effect which looked beautiful.
These cupcakes were delicious but not for the faint hearted. …You can smell the sweetness from the box!