Bubblegum Cupcakes
Jenessa and I used to make cupcakes for organizations and other individuals. This is a great recipe for kid parties and school treats. You can also use just a regular white cake mix, if desired, instead of the recipe and just add the bubblegum extract. Then, use the bubblegum frosting to top.
- 1 cup sour cream
- 1/2 cup oil
- 1 teaspoon vanilla
- 3 whole eggs
- 1/2 cup water
- 1/2 cup buttermilk
- 1 box white cake mix
- 1/2 teaspoon bubblegum candy flavoring (you can get this at Gygi or order on Amazon)
Bubblegum Marshmallow Frosting
- 1 cup butter, softened
- 1 7oz. jar marshmallow cream
- 2 cups powdered sugar
- 1/4 teaspoon bubblegum flavoring
- food coloring
Preheat oven to 350*. Line 24 cupcake tins. I like the Reynold’s brand. I usually use their tinfoil kind.
Sift cake mix into mixing bowl. In a separate bowl, add all the other ingredients. Gradually add into cake mix while mixing with mixer. Add food coloring. Most kids love blue cupcakes with pink frosting. Using a 2-1/2 Tablespoon cookie/icecream scoop, fill each cupcake with one scoop. This will insure that all your cupcakes are just the right size. Bake 18-20 minutes or until inserted toothpick comes out clean. Let cool in pan 10 minutes before removing.
To make frosting: Cream the butter until light and fluffy. Add marshmallow cream and whip for about 2 minutes. Add powdered sugar and beat another 2 minutes. Add bubblegum flavoring and food coloring. Mix well. Pipe frosting onto cupcakes and garnish with gumballs or mini chiclets.
