Cotton Candy. So sweet and sugary, yet so whimsical and brings me a lot of nostalgia. Cotton candy says to me summer at the shore, or a fun evening at the fair. I always have to get a bag to share, but usually down the whole thing myself. When I came across this cupcake recipe from Cookies and Cups, I knew I had to have them. This recipe is egg free, so it is perfect for people or kids that have an egg allergy. I have also seen where people have put chunks of the cotton candy into the batter. I think I will try that. It will add some pretty color to the vanilla cupcake, and add that extra sugar, because I really need more, right?
Vanilla Cupcakes (out of box is fine)
3 Sticks of Room Temperature Butter
1/2 cup of Vegetable Shortening
7-8 cups of Sifted Powdered Sugar
1/4 – 1/2 cups of Milk
Pale Pink and Pale Blue Food Dye
Make the vanilla cupcakes and set them aside to cool. For the frosting you have to cream the butter and shortening together in a mixer on medium for 3 minutes using the paddle attachment. Slowly add the sugar and when all is added change the speed from medium to high and mix for 1 minute.
Now add the milk depending on your liking, less for stiffer frosting and more for creamier. Add the vanilla extract and color half of it pale blue and half pale pink. When you are ready to serve, frost the cupcakes and top with a little bit of cotton candy and enjoy!