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.

 

 

 

18 Comments

  1. Hei Manuela! Disse så veldig gode ut. Lagde super moist sjokolade cupcakes i går med hvit sjokoladefrosting. Bli utrolig godt og jeg fikk endelig til å lage rosene! De skal jeg servere til gjestene som kommer i dag:) Prøvde med angel feather icing for noen dager siden, men var umulig å lage roser av den, den falt bare sammen. Hadde jeg piska den for seig kanskje? Holder du kurs i Sverige noen gang? Jeg bor i Malmø og skulle ønske du kunne holdt kurs her en gang! God sommer!

  2. Så nydelige barn du har. Ja tiden flyr avgårde og før vi vet ordet av det er de voksne.

    bubbelgum smak? hm…inn på kakeboksen sin side 😉
    Ha en nydelig søndag både du og alle dine lesere.

  3. Hei! 
    Er det mulig å lage kremen uten å bruke bubblegum essens? 

  4. Kan du lage et browniekake, med karamell, nøtter og smørkrem? Enkle ingredienser? 🙂 

  5. Wow wow wow!!! Bland det läckraste jag någonsin sett! Så ljuvliga! Vart kommerden “Fabolous” kulan ifrån? Helt underbar!!

  6. Åh… De såg nyydelige ut!! De er sikkert kjempe gode! Jeg elsker vanilje!! Men kommer det flere deler av den Manuela boken din? Må bare ha mer! Jeg elsker den boken og bruker den nesten heletiden!! Jeg har kaanskje ett lite håp om å bli “Manuela nr.2”. Men det går jo nesten ikke… Du er helt utrolig!! 🙂

  7. Malin 12 år Reply

    Heei. UJeg skal lage cupcajkes til lillesøsters bursdagselskap! Mn .. jeg har lett å lett etter vanilje extract å finner det ingen vei! Kan jeg bruke esens? Å hvor får man bublegum esens? Kan man droppe det?

  8. Hi Manuela, these cupcakes look great i can’t wait to try them. Could you please tell me what corn starch does and also what the substitute to it is in the UK is it corn flour? Thank you x

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