Bubblegum Cupcake Recipe

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

[/callout]

Method:

• 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

[/callout]

Method:

• 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!