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Mini Cotton Candy Cupcakes Recipe

Yields approximately 2 dozen mini cupcakes.

There's not a better summer treat than cotton candy, so when you combine those with cupcakes you get one big (or in this case little) bite of AWESOME.
Here's the mini cotton candy cupcakes recipe!

What you need:


  • 2 3/4 cups cake flour
  • 1 2/3 cups pink vanilla cotton candy sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 12 tablespoons (1 1/2 sticks) softened unsalted butter, cut into 1/2 sticks
  • 4 large egg whites, plus 1 whole egg
  • 1 cup whole milk
  • 3 teaspoons vanilla
  • 1 1/2 cups confectioner's sugar
  • 1/2 cup (1 stick) butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cotton candy flavoring
  • food coloring
  • 1 tablespoon whipping cream


1. As always, preheat your oven to 350ºF so it can be getting all warm and cozy while you combine the dry ingredients in a bowl and whisk them together.

2. Using a mixer on low speed, start adding the softened butter, one-half stick at a time, allowing the butter to mix well before adding the next.

3. Next, add one egg white at a time, followed by the whole egg. You want to make sure that all of your eggs are completely blended in, so you don't get a chunky cupcake batter.

4. In a separate small bowl, whisk the milk and vanilla extract together and then add it to the bowl of batter in small portions, allowing the mixer to combine the liquid completely before continuing. Scrape down the sides of the bowl with a spatula and continue to beat for an additional minute or two until the batter is fluffy.

5. If you wish to serve your cupcakes in a small teacup, as shown, you may choose not to use liners when baking. If you opt for this method, be sure to spray your mini muffin tin with nonstick cooking spray - unless your pan is silicon or already nonstick-coated.

6. Your other option is to bake with cupcake liners and remove them after they've cooled. Fill your mini cupcake molds until they are ⅔ of the way full. Bake for approximately 15 minutes, or until a toothpick just comes out clean, so as not to overbake. Set aside to cool. In a standing mixer, whisk together the sugar and softened butter on low speed. Once it becomes well blended, increase the speed to medium until the mixture becomes fluffy. Add vanilla, cotton candy flavoring, food coloring, and cream, and beat on medium until well incorporated – about 1 to 2 minutes. Garnish with pre-made cotton candy for a fun treasure troll effect!

I doubt these cupcakes will grant you wishes if you rub their bellies, though. Be warned - the cotton candy will MELT after being in the open air for a prolonged time, especially in warm/moist conditions (how do you feel about the word "moist"? I know a lot of people who hate that word.... MOIST). Serve your teacup cupcakes on a Smartyware Coral Square Plastic Dinner Plates.

Party on, Smarties!

Cocktail of the Week: Bolivian Mojito

A refreshing mohito for any reason, day, or time. If anyone knows how to make a drink well, it's Kevin from the Cocktail Enthusiast. Thank you for this amazing cocktail recipe!

  • 1.5 oz AGWA de Bolivia Coca Leaf Liqueur
  • 12 spearmint leaves
  • ½ lime
  • 7 oz club soda
  • 2 tsp sugar
  • ice
  1. Gently crush mint leaves in a large glass.
  2. Squeeze fresh lime juice over crushed leaves.
  3. Add sugar and ice.
  4. Stir in Agwa and club soda.
  5. Garnish with a lime wedge and tiny pieces of mint leaves.

Roquefort-Stuffed Fried Olives

What a great appetizer idea! And they're fried, which means they must be good! These lovely photos and recipe are from Fake Ginger. Thank you Amanda!
  • 1 can (6 ounces) Lindsay ripe black olives (drained)
  • 2 ounces Roquefort (or other type of type)
  • cup flour
  • 1 egg, whisked
  • 1 cup panko breadcrumbs
  • about 2 cups of oil, for frying
  1. Heat the oil over medium-high heat in a heavy, tall-sided pot.
  2. While the oil gets hot, stuff the olives with some Roquefort. (If you are using a hard cheese such as Cheddar, cut small pieces that will fit inside the olives.)
  3. Coat the olives in flour (a few at a time), dip them in the whisked egg, and then coat them in the panko breadcrumbs. Once the oil is hot, drop the olives into the pot. Fry until golden brown, about 2 minutes. Flip and fry another 2 minutes. Drain on a paper towel lined plate before serving.

Earl Grey Lemonade Recipe

Yet another recipe and its accompanying photos from SemiSweetie. Perfect for a warm spring day!

Ingredients: 500 g of water 160 g of freshly squeezed lemon juice 120 g of sugar 4 teaspoons of loose earl grey leaves Directions: 1. Bring 250 g of water and sugar to a boil for a few minutes, or until the sugar melts. Remove from heat. 2. Soak the earl grey leaves for 30 minutes. Filter. 3. Add the remaining water (250 ml) and the lemon juice. 4. Allow lemonade to cool in the refrigerator for two hours. Serve cold.

The Sweet And Spicy Apple Chips

Yet another gorgeous recipe and photos courtesy of A Cozy Kitchen! There is nothing cozier than a kitchen filled with the smell of baking apples and cinnamon...Mmm!

Ingredients: 1 1/2 tablespoon of cinnamon 1/4 teaspoon cardamon 1/4 teaspoon nutmeg 1/4 teaspoon kosher salt 3 Gala Apples (other flavorful varieties would be great, too!) Directions: 1. Preheat oven to 200F. Line two baking sheets with parchment. 2. In a medium bowl, mix together spices and salt. 3. Crosswise, cut off both ends of each of the apples. There’s no need to core the apples. Using a mandoline (or sharp knife), slice the apples as thin as possible. (Approximately 1/16″ inch). Remove and discard any seeds from the apple slices. Add the apple slices to the bowl and toss with the spice mixture. 4. Transfer the apple slices to the baking sheets, in a single layer, being sure they do not overlap. Bake in the oven for about 30 minutes, then flip them over. Bake for another 30-45 minutes, or until crispy in appearance. Total baking time: 1 hour and 15 minutes. They’ll become crispier after they cool. Yields about 50 chips.