Bubble Gum Cupcakes
While each Jax’s Bubble Gum Cupcakes is crowned with a gumball you will need bubble gum extract to make these, so plan ahead with your shopping. These cupcakes are for those with a sweet tooth. Sure, they are geared towards kids but do no underestimate the desire for sweetness in many an adult. These cupcakes, as well as the Cornflake-Marshmallow Chocolate Chip Cookies, are from Buttercream Dreamsby Jeff Martin. You might know Martin from his Smallcakes franchise or from his appearance on Cupcake Wars. He knows cupcakes and this small book is a compilation of recipes, mostly cupcakes, with some ice cream, cookies and small treats thrown in.
From Buttercream Dreams: Small Cakes, Big Scoops, and Sweet Treatsby Jeff Martin, Andrews McMeel Publishing LLC 2015. Photos by Jenny Wheat.
My son, Jax, loves chewing bubble gum. One day in a candy store, he asked if he could have his very own special cupcake like his sister. The flavor in the cupcake and matching frosting doesn’t come from actual chewing gum, but from bubble gum extract that you can purchase at any craft store or cake decorating shop. It comes in both blue and pink, depending upon your preference.
- ½ cup heavy cream
- 2½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 3 large egg whites, at room temperature
- ½ cup (1 stick) unsalted butter, at room temperature
- 1½ cups granulated sugar
- 2 tablespoons bubble gum extract (see headnote)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 (8-ounce) package cream cheese, at room temperature
- 4 to 5 cups confectioners’ sugar, divided
- 3 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- 3 tablespoons bubble gum extract
- 12 colorful gum balls, for garnish
- To make the cupcakes, preheat the oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
- Chill a medium bowl in the freezer for 5 minutes. Using a hand mixer, beat the cream in the chilled bowl until soft peaks form. Refrigerate until ready to use.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a separate medium bowl, whisk together the milk, vanilla, and egg whites.
- In a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed until very creamy, about 5 minutes.
- With the mixer running on medium speed, alternate between adding the flour mixture and the milk mixture. Blend until well incorporated.
- Add the bubble gum extract and mix well, then continue mixing on medium for 2 minutes more. Using a rubber spatula, gently fold the whipped cream into the cake batter.
- Fill each cupcake liner two-thirds full of batter. Bake for 15 to 16 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely on a wire rack before frosting.
- To make the bubble gum frosting, in a large bowl using a hand mixer, beat together the butter and cream cheese until creamy. Slowly add the confectioners’ sugar, 1 cup at a time. After 2 to 3 cups, add the heavy cream, vanilla, and bubble gum extract. Add the remaining confectioners’ sugar and beat for 5 minutes more, until light and fluffy.
- Transfer the frosting to a pastry bag fitted with a plain tip and pipe a swirl of frosting on top of each cupcake. Top each with a colorful gum ball. Store in an airtight container in the refrigerator for up to 3 days.
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