Candy Land Cupcakes


Sweet Candy Land Cupcakes

Candy Land inspired cupcakes are sure to make you smile!

Ingredients for Candy Land Cupcakes

For the cupcakes
1 cup milk
1 ½ teaspoons vanilla extract
1 cup butter, softened
2 cups sugar
3 cups cake flour
1 tablespoon baking powder
5 egg whites

For the buttercream
1 cup butter, softened
1 cup shortening
7 cups powdered sugar
2 teaspoons vanilla
¼ teaspoon salt
¼- cup water
Peppermints, gumdrops, licorice, packaged gingerbread men, chocolate covered peanuts
Red food gel, lemon yellow food gel, Violet food gel and Royal Blue food gel

G-Chocolate-hazelnut-tart

Method

For the cupcakes:
Preheat oven to 350. Line 3 cupcakes pans with liners and set aside.
In a measuring cup, combine milk and vanilla.
In a stand mixer, beat butter at medium speed until creamy. Add in sugar until fluffy. In a separate bowl, sift together flour and baking powder. Carefully add flour mixture to butter mixture alternately with the milk, beginning and ending with the flour.
In a separate bowl, beat eggs whites at medium speed until stiff peaks form. Carefully fold eggs white into cupcake batter.
Fill each cupcake liner about ⅔ full. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
For the frosting:
Beat butter and shortening on medium speed until creamer. Slowly beat in powdered sugar one cup at a time. Mix in salt and vanilla. Slowly mix in water adding more or less until desired consistency is achieved.
Divide batter into 4 bowls. Tint one with red gel, one with yellow gel, one with violet gel and one with blue gel. Add only a pea-sized amount to start and stir. Add drops at a time until you reach your desired shade.
Fill 4 piping bags. Using an 809 piping tip, top cupcakes with frosting. Garnish cupcakes wit candies as desired.
Makes 36
Cupcake recipe adapted from Southern Living.

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