METHOD
Makes 12
1/ Heat oven to 160C (320F). Line cupcake tin with paper cupcake cases.
2/ In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
3/ Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
4/ Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
5/ Add a 1-2 drops of pink food dye and 2-3 drops of bubblegum essence (taste to see if the flavour is strong enough before adding any more) fold in gently.
6/ Fill each paper 3/4 of the way. Bake for 20-25 min or until a toothpick inserted comes out clean.
7/ Allow to cool completely before frosting.
8/ To prepare ganache, add white chocolate and cream into a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until it’s smooth.
9/ To prepare frosting, add a couple drops of blue food dye to buttercream frosting and a couple drops of bubblegum essence (taste to see if it’s strong enough) Ensure everything is mixed well.
10/ To pipe your cupcakes use a round tip. Start in the centre of the cupcake, pipe a donut shape, aiming to have a hole in the centre of your frosting, repeat one more time on top of the first layer. You’ll end up with a double donut shape. Drizzle some pink ganache around the top of the cupcake, allowing some to drip off the sides, and finish off with a generous cloud of fairy floss.
**Note: Add the fairy floss shortly before you serve the cupcakes as the fairy floss will melt within 30-60 minutes.
Any questions, or if I've left something out, feel free to ask!
Nick x
