The Best Bubblegum Cupcakes
These delightful bubblegum cupcakes are the perfect treat for any spring celebration or special occasion. Featuring a light and fluffy vanilla sponge, topped with a smooth, creamy pink buttercream that brings to mind the sweet nostalgia of bubblegum, these cupcakes are both playful and delicious. The addition of marshmallows nestled in the buttercream adds a unique chewy texture, making each bite a fun and flavorful experience. Easy to make and beautiful to serve, they are a surefire hit with kids and adults alike.
Ingredients
FOR THE SPONGE
- 120 g plain flour
- 140 g caster sugar
- 1.5 tsps baking powder
- pinch of salt
- 40 g unsalted butter at room temperature
- 120 ml whole milk
- 1 egg
- quarter of a tsp vanilla extract
FOR THE BUTTERCREAM
- 160 g icing sugar
- 80 g unsalted butter at room temperature
- 3 tbsps milk
- quarter tsp vanilla extract
- a few drops of red food colouring
Instructions
- Preheat the oven to 170 degs C/gas mark 3
- Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
- Whisk the egg, vanilla extract and remaining milk together in a separate bowl, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
- Spoon the mixture into the paper cases until two-thirds full...
- ...and bake for 20-25 minutes, or until light golden and the sponge springs back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to cool completely.
- To make the buttercream, whisk together the icing sugar and butter until combined and then gradually add the milk to make a soft consistency. Stir in the vanilla extract and enough red food colouring to give you your desired shade of pink. When the cupcakes are cold, spoon the buttercream on top and decorate as you wish. Enjoy!