Hello everyone, I hope you are all well!

I had the idea for these cupcakes when I tasted bubblegum ice cream in Dubai. The white cupcakes are topped with a frosting made from white chocolate, cream and bubblegum essence.. it tastes like bubblegum frozen yogurt, sooo good!


White Vanilla Cupcakes:

  • 5 large egg whites
  • 3/4 cup (180 ml) milk
  • 3 teaspoons pure vanilla extract
  • 2 1/4 cups (285 g) all-purpose flour
  • 3 tablespoons corn starch
  • 1 1/2 cup (350 g) regular sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (170 g) butter, at room temperature

Bring out all the ingredients.

Sift together the flour, corn starch, baking powder and salt at least 5 times. This makes the cupcakes extra airy.

In a separate bowl, stir together the milk, vanilla extract and egg whites.

Whisk until everything is well blended, then set aside.

Put the flour mixture and the sugar into a mixing bowl.

Beat on a low speed for about 2 minutes until everything is well blended.

Add the butter. It’s important that the butter is at room temperature.

Beat until all the butter is well blended, then add the egg white mixture in three additions.

Beat on low speed for about 2 minutes.

Make sure everything is well blended.

Batter done!

I’m making XL cupcakes here, which means the batter will make about 12 large cupcakes.

Bake in a 350 ˚F (180 ˚C) oven for about 25 minutes.

Fresh from the oven!

Leave to cool before decorating.

I wanted this frosting to have a bubblegum flavor, so I used the “Bubblegum” essence from Lorean Oil.

These cute pink bubblegum balls are perfect for these cupcakes…

Bubblegum frosting:

  • 17 oz. (500 g) white chocolate
  • 2 1/4 cups (500 ml) heavy cream
  • 1/2 vanilla bean (optional)
  • 1-2 drops bubblegum essence

Heat the cream and then pour over the white chocolate. Leave it for a few minutes before stilling until smooth.

Pour the white chocolate mixture into a mixing bowl.

Add the essence and seeds from the 1/2 vanilla bean, if using. Stir well then chill, stirring every 30 minutes.

After about 2 hours in the refrigerator – whisk for 30 seconds, no more.

Ready to use!

Transfer the frosting to a piping bag fitted with a tip, I use a 1B tip here.

Make a swirl or two (or three…) on top of each cupcake.

That’s it for today! I hope you are inspired to start baking!

Don’t forget that you’re fabulous!

Hugs from me to you.




Print Friendly