- Prep:
- 35 min
- Cook:
- 18 min
- Serves:
- 12
Ingredients
Cupcake
- 65g butter, softened
- 2 cups (300g) self-raising flour
- 2/3 cup (150g) caster sugar
- 2/3 cup (160ml) milk
- ¼ cup (60ml) vegetable oil
- 2 tbsp sour cream
- 2 tsp Queen Bubblegum Flavour for Icing
- 1 large egg
- Queen Hot Pink Food Colour Gel
Icing
- 250g butter
- 3 cups (450g) icing sugar, sifted
- 2 tsp Queen Bubblegum Flavour for Icing
- 3 tbsp cream, chilled
- Queen Blue Food Colour
- Persian Fairy Floss
Method - Cupcakes
-
Step 1
Preheat oven to 180°C (fan forced). Prepare cupcake tin by adding cupcake liners.
-
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.
-
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
-
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.
-
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.
-
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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