Tie-Dye Cotton Candy Cupcakes

06.-10
Normally, I would not choose to feature two cupcake posts in a row, but there was something about these particular cupcakes, that made it impossible to put them off. When I saw them, I instantly knew I had to make them. They are part baking adventure, and part art project. The colors are so fun and vivid (The brighter the better). They almost have a Lisa Frank vibe to them. Remember those colorful folders, trapper keepers, and pencils of yesteryear? Hard to believe there was a time, I actually wanted to be the “next Lisa Frank”, but that’s a whole other story.
 Since it’s July, I thought I’d make cotton candy flavored cupcakes. With the bright colors of the rainbow cupcakes, the cotton candy flavor seemed only logical. Cotton candy reminds me of summer. The smell, the taste, everything about it seems to have a nostalgic feel. It gives off a carnival/boardwalk aura. Though many people think cotton candy is strictly for children, it is actually making quite the comeback. Just visit tastyclouds.com, where you can try their famous“martini puffs”, and choose from over 30 gourmet flavors.
I used the same recipe as the: oh-la-la-pink-bubblegum-cupcakes , because I figured that there is enough work entailed in making these colorful works of art. The only difference in the cupcakes is that I used cotton candy flavor oil. The key to making these cupcakes is working neatly as possible. The colors may seep through a little, but that’s okay. It’s all in good fun, and you can cover the tops with frosting anyway. You can choose to pipe or spread your frosting. I just effortlessly piped swirls on top of my cupcakes. Rainbow sprinkles make the perfect finishing touch, to these vibrant little treats.
You will need:
Six cups/bowls & spoons
Six different food colors (preferably gel-based food coloring)
Prepared cake batter (with cotton candy flavor oil)
Muffin tins
Cupcake liners (12-24 depending on how full you fill them)
Icing
Sprinkles (optional)
Preheat your oven, and divide cake batter evenly into six cups.
Add desired amount of food coloring to each cup. (The color tends
to fade a little with baking, so make sure you add enough!)
Work backward: start with the bottom of the rainbow (purple).
Place a small amount at bottom of liner.
Next, top the purple batter with blue. Be careful not to mix the colors.
  Add green ( I used turquoise) Note: add layers in small amounts, or you will run out of room for the top colors
 Top with a layer of yellow batter
 Followed by orange
Finish with a layer of red (I used pink).
Bake cupcakes as directed, and allow them to cool five
minutes before moving them to a cooling rack.
 Frost with cotton candy frosting
( I used Duncan Hine’s frosting creations in “cotton candy”)



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