Cotton Candy Cupcakes Recipe

1. Preheat the oven to 350 degrees F.

2. Sift the all-purpose flour and cake flour into a mixing bowl. Add the baking powder and salt, then whisk the dry mixture for 20 seconds, then set aside.

3. In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together the butter and granulated sugar until pale and fluffy. Scrape down the bowl.

4. Mix in the egg, then mix in egg whites one at a time, blending until combined after each addition and adding in vanilla with last egg white.

5. Working in three separate batches, beginning and ending with flour mixture, add ⅓ of the flour mixture to the butter/egg mixture, alternating with half of the milk and mixing just until combined after each addition.

6. Divide the batter among 12 paper lined muffin cups, filling about ⅔ full or about ¼ cup batter in each.

7. Bake in the oven for about 18 to 21 minutes, until a toothpick inserted into the center of the cupcake comes out clean.

8. Cool in the baking pan for several minutes, then transfer to a wire rack to cool completely.

9. Take pieces of cotton candy and shape into desired size, compacting as little as possible to keep it nice and fluffy. Take a lollipop stick, rinse top of stick under water, then insert stick into bottom of cotton candy. Repeat to make 12.

Frosting:

1. In an the bowl of an electric stand mixer fitted with the paddle attachment, whip the butter until pale and fluffy.

2. Mix in the cream, cotton candy flavor, and powdered sugar; adding additional cream 1 teaspoon at a time as needed.

3. Whip until light and fluffy, tint with pink or blue food coloring, if desired.

4. Frost the cooled cupcakes with the cotton candy frosting, then insert a mini cotton candy stick into each cupcake. Serve and enjoy!