- 35 min
- 18 min
Preheat oven to 180°C. Prepare cupcake tin by adding cupcake liners.
Mix together flour, sugar and butter in a stand mixer until the mixture resembles crumbs. In a jug, mix together milk, oil, sour cream and egg and whisk well to combine. Slowly pour milk mixture into bowl of stand mixer and mix well. Add the Bubblegum Flavour and 2 drops of Red Food Colour Gel and mix until colour is even.
Divide batter between 12 cupcake liners so each case is 3/4 full. Bake for 15-18 minutes or until an inserted skewer comes out clean, turning half way. Remove from the oven and transfer cupcakes to a wire rack. Allow to cool completely before decorating.
To prepare the icing, place butter in the bowl of a stand mixer and beat on medium-high speed for 6-8 minutes until pale and fluffy. Add sifted icing sugar, one spoonful at a time, allowing to incorporate before adding the next spoonful. Once all icing sugar is added, beat until combined, approximately 2-3 minutes. Add cream and Bubblegum Flavour and beat until combined.
Remove half of icing and set aside. Add two drops of Blue Food Colour Gel to remaining icing and mix until colour is even.
Fit a piping bag with a large round piping tip. Using a spoon, fill one side of piping bag with blue icing and the other side with white icing. Pipe a swirl of icing onto the top of each cupcake and top with Persian Fairy Floss.