Perfect for any party or celebration, Pink Bubble Gum Cupcakes will transport you back to the playful days of childhood with their charming bubble gum flavor and vibrant pink appearance. These cupcakes are not only adorable but also irresistibly delicious, making them a hit among both children and adults.
Ingredients:
Cupcakes:
- Whole milk, room temp: 1/2 cup + 6 tbsp (5.3 oz/210 grams)
- Large egg whites, room temp: 3
- Vanilla extract: 1/2 tbsp
- Bubble gum flavoring: 1/2 tbsp
- Sour cream, room temp: 1/3 cup (3 oz/75 grams)
- Cake flour: 2 cups + 2 tbsp + 2 tsp (9 oz/249 grams)
- Granulated sugar: 1 1/4 cup (9 oz/250 grams)
- Baking powder: 3/4 tsp
- Baking soda: 1/4 tsp
- Salt: 1/4 tsp
- Unsalted butter, room temp, cut into tbsp pieces: 10 tbsp (5 oz/141 grams)
Bubble Gum Swiss Meringue Buttercream:
- Egg whites: 1 cup (from about 7 large eggs)
- Granulated sugar: 2 cups (14 oz/400 grams)
- Unsalted butter, room temp, cut into tbsp pieces: 3 cups (6 sticks/675 grams)
- Bubble gum flavoring: 1 tbsp
- Pink gel food coloring
Directions:
- Prep and Bake Cupcakes:
- Preheat oven to 325°F. Line 2 12-cup cupcake pans with liners.
- Mix milk, egg whites, vanilla, bubble gum flavoring, and sour cream in a measuring cup.
- In a stand mixer with a paddle attachment, mix flour, sugar, baking powder, baking soda, and salt on low until combined.
- Add butter a tablespoon at a time until the mix forms pea-sized pieces.
- Add most of the milk mixture and mix on medium-high until light and fluffy, about 1 minute.
- Add reserved milk mixture, mix briefly on medium-low. Do not overmix.
- Divide batter evenly using a 3 tbsp ice cream scoop.
- Bake for 15-20 minutes until a toothpick comes out clean. Cool completely.
- Make the Buttercream:
- In a clean stand mixer bowl, whisk egg whites and sugar. Place over simmering water (double boiler) until 160°F.
- Whip on high until medium-stiff peaks form and bowl is room temp.
- Switch to paddle attachment, add butter a tablespoon at a time, then flavoring.
- Beat until smooth, set aside some buttercream, and tint it pink.
- Assemble:
- Fit a piping bag with a tip #828, fill with both uncolored and pink buttercream for a swirled effect.
- Pipe swirls on each cupcake, sprinkle with coordinating sprinkles, and top with a pink bubble gum ball.
Prep Time: 45 minutes Cook Time: 20 minutes Total Time: 65 minutes Yield: 24 cupcakes Category: Dessert Method: Baking Cuisine: American Diet: Vegetarian Calories: Approx. 1018 kcal per serving
Tips:
- Use a spring-loaded scoop for evenly sized cupcakes.
- Gel coloring gives a vibrant color without changing the texture.
- Swiss meringue buttercream should be smooth and free from bubbles by running the mixer on low for a minute after it’s prepared.
FAQs:
- Can I make these cupcakes in advance? Yes, bake the cupcakes a day before and frost them before the event.
- How long do these cupcakes last? They can be stored in an airtight container in the refrigerator for up to 3 days.
- Can I substitute the bubble gum flavoring? While bubble gum flavoring is key to this recipe, you could experiment with other fun flavors like strawberry or vanilla.
Conclusion: Pink Bubble Gum Cupcakes offer a burst of nostalgic flavor and eye-catching color, making them perfect for any festive occasion. Enjoy crafting these playful and delightful treats that are sure to bring joy and whimsy to your next gathering. Treat your guests to these enchanting cupcakes and watch them be thrilled by both the appearance and the taste!