BUBBLE GUM FROSTING CUPCAKES WITH GELATIN BUBBLES
BUBBLE GUM FROSTING CUPCAKES WITH
GELATIN BUBBLES
Don't be so serious today.
Instead, let's make cupcakes with frosting gum and use too many sprinkles. Let's be crafty and make a gelatin bubble topping too. It's easy and I'll show you how!
I first saw the gelatin bubble technique last week at Cake Central, and I can't wait to try it since then. I wasn't sure exactly what kind of treatment I would make to put bubbles - something with a soap theme seemed rather unappetizing, but I found my inspiration in the LorAnn bubble gum small drum bottle. In my experience, gum candy is rather polarizing. I admit that I don't like adding flavor to frosting, but it turns out to be very good!
Ready to see how I make bubbles?
See these pictures as you read the tutorial. The first thing you need to get is a small balloon package. My mine is 6 inches in size, and I inflate it to various small sizes, with a diameter of about 2-4 inches. A standard balloon is usually egg-shaped when pumped, but you can make it round by clamping the two ends of the balloon and tying the ends together.
The gelatin part is fun - a little messy, so use a wet towel to use to drip.
Now, let me explain something here, pure decorative toppers. Because they are only made of gelatin and water, they don't taste good. But they are very valuable to produce effects! I don't believe how good the results are!
Moist Yellow Cupcakes
Source: adapted from King Arthur Flour
Prep: 30 minutes
Total: 1 hour 20 minutes
Yield: 9 "round layer, about 8 servings
1 cup of granulated sugar
1/2 cup / 113g unsalted butter
2 large eggs
1 tablespoon vanilla extract
3/4 teaspoon salt
Instead, let's make cupcakes with frosting gum and use too many sprinkles. Let's be crafty and make a gelatin bubble topping too. It's easy and I'll show you how!
I first saw the gelatin bubble technique last week at Cake Central, and I can't wait to try it since then. I wasn't sure exactly what kind of treatment I would make to put bubbles - something with a soap theme seemed rather unappetizing, but I found my inspiration in the LorAnn bubble gum small drum bottle. In my experience, gum candy is rather polarizing. I admit that I don't like adding flavor to frosting, but it turns out to be very good!
Ready to see how I make bubbles?
See these pictures as you read the tutorial. The first thing you need to get is a small balloon package. My mine is 6 inches in size, and I inflate it to various small sizes, with a diameter of about 2-4 inches. A standard balloon is usually egg-shaped when pumped, but you can make it round by clamping the two ends of the balloon and tying the ends together.
The gelatin part is fun - a little messy, so use a wet towel to use to drip.
Now, let me explain something here, pure decorative toppers. Because they are only made of gelatin and water, they don't taste good. But they are very valuable to produce effects! I don't believe how good the results are!
Moist Yellow Cupcakes
Source: adapted from King Arthur Flour
Prep: 30 minutes
Total: 1 hour 20 minutes
Yield: 9 "round layer, about 8 servings
1 cup of granulated sugar
1/2 cup / 113g unsalted butter
2 large eggs
1 tablespoon vanilla extract
3/4 teaspoon salt
2 teaspoons of baking powder
3/4 teaspoon of baking soda
1 / 2/3 cups of all-purpose flour
1/2 cup of heavy cream
1/2 cup full fat sour cream
Preheat oven to 350F. Line one cupcake pan with 12 paper liners, and a second cupcake pan with 3 liners.
Beat together sugar and butter until lightened. Add the egg to one time and increase mixer speed to two minutes until the batter is light and fluffy. Add the vanilla, salt, baking powder and soda; beat for another minute and scrape down the sides of the bowl.
Stir together heavy cream and sour cream in a small bowl. Beginning and ending with flour, alternately add the flour and yogurt mixture.
Beat well after each addition. Scrape down the sides of the bowl and beat again briefly.
Spoon batter into the liners. Bake for 22-25 minutes, or until the cake springs back when pressed in the center. Let the cupcakes for 10 minutes cool in the pan, then turn out onto a wire rack to cool completely.
Bubblegum Frosting
1/2 cup / 113g of unsalted butter, softened
1 cup / 128g confectioners' sugar
2-4 drops LorAnn concentrated bubblegum candy flavor (to taste)
Sprinkles confetti star pastels
15+ gelatin bubbles (see tutorial)
* Milk or heavy cream, optional
The stand mixer is fitted with the whisk attachment, mix together the butter and confectioners' sugar. Begin mixing on low speed until crumbly, and then increase to high and beat for 3 minutes. Add the bubblegum to taste and beat until light and fluffy.
Transfer mixture to a piping bag fitted with a 1/2-inch round tip, or use a zip-top bag with a corner snipped. Cup frosting onto cupcakes in a large mound and sprinkle on the star confetti. Top each cupcake with one (or more!) Gelatin bubble.
* Note: If you find the buttercream is too stiff for piping, you may add 1 tablespoons of milk or heavy cream until the mixture is piping consistency.
3/4 teaspoon of baking soda
1 / 2/3 cups of all-purpose flour
1/2 cup of heavy cream
1/2 cup full fat sour cream
Preheat oven to 350F. Line one cupcake pan with 12 paper liners, and a second cupcake pan with 3 liners.
Beat together sugar and butter until lightened. Add the egg to one time and increase mixer speed to two minutes until the batter is light and fluffy. Add the vanilla, salt, baking powder and soda; beat for another minute and scrape down the sides of the bowl.
Stir together heavy cream and sour cream in a small bowl. Beginning and ending with flour, alternately add the flour and yogurt mixture.
Beat well after each addition. Scrape down the sides of the bowl and beat again briefly.
Spoon batter into the liners. Bake for 22-25 minutes, or until the cake springs back when pressed in the center. Let the cupcakes for 10 minutes cool in the pan, then turn out onto a wire rack to cool completely.
Bubblegum Frosting
1/2 cup / 113g of unsalted butter, softened
1 cup / 128g confectioners' sugar
2-4 drops LorAnn concentrated bubblegum candy flavor (to taste)
Sprinkles confetti star pastels
15+ gelatin bubbles (see tutorial)
* Milk or heavy cream, optional
The stand mixer is fitted with the whisk attachment, mix together the butter and confectioners' sugar. Begin mixing on low speed until crumbly, and then increase to high and beat for 3 minutes. Add the bubblegum to taste and beat until light and fluffy.
Transfer mixture to a piping bag fitted with a 1/2-inch round tip, or use a zip-top bag with a corner snipped. Cup frosting onto cupcakes in a large mound and sprinkle on the star confetti. Top each cupcake with one (or more!) Gelatin bubble.
* Note: If you find the buttercream is too stiff for piping, you may add 1 tablespoons of milk or heavy cream until the mixture is piping consistency.
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