Bubblegum and Fairy Floss have us dreaming of ferris wheels and fireworks! But don’t wait for the show to come to town – these bubblegum cupcakes topped with pink fairy floss will bring all your nostalgic fairground memories flooding back!

35 min
18 min



  1. 65g butter, softened
  2. 2 cups (300g) self-raising flour
  3. 2/3 cup (150g) caster sugar
  4. 2/3 cup (160ml) milk
  5. ¼ cup (60ml) vegetable oil
  6. 2 tbsp sour cream
  7. 2 tsp Queen Bubblegum Flavour for Icing
  8. 1 large egg
  9. Queen Hot Pink Food Colour Gel


  1. 250g butter
  2. 3 cups (450g) icing sugar, sifted
  3. 2 tsp Queen Bubblegum Flavour for Icing
  4. 3 tbsp cream, chilled
  5. Queen Blue Food Colour
  6. Persian Fairy Floss

Method - Cupcakes

  1. Step 1

    Preheat oven to 180°C (fan forced). Prepare cupcake tin by adding cupcake liners.

  2. Step 2

    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 5 drops of Pink Food Colour Gel and mix until colour is even.

  3. Step 3

    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.

Method - Icing

  1. Step 1

    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.

  2. Step 2

    Remove half of icing and set aside. Add a few drops of Blue Food Colour to remaining icing and mix until colour is even.

  3. Step 3

    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.

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