Candy Cloud Cupcakes



429g all-purpose flour

265g caster (superfine) sugar

3 tsp baking powder

1/2 tsp salt

125g unsalted butter, softened

375ml of milk

125ml vegetable oil

2 tbsp Greek yogurt (can substitute with sour cream)

1 tsp vanilla extract

2 large eggs

2 tsp fairy floss/cotton candy flavouring

4 drops blue food gel

4 drops pink food gel

White sprinkles


Pink Chocolate Bars

100g pink chocolate melts (melted)

white sprinkles


Swiss Meringue Frosting

200g egg whites

200g caster sugar (superfine sugar)

2 tsp fairy floss/cotton candy flavouring

4 drops blue food gel

4 drops pink food gel


Makes 12

Level: easy peasy lemon squeezy

Pink Chocolate Bars

To make the chocolate bars, melt the chocolate in the microwave for 20 seconds at a time, mixing each time until smooth. Sprinkle the with sprinkles in the mold. Add chocolate to a piping bag and pipe into the mold. Use a small offset spatula to smoothen out over the molds and get rid of any excess chocolate. Chill until set and then take out of the molds.



Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.


In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.


Next, add milk, eggs, yogurt, fairy floss flavouring, oil and vanilla extract in a large jug and whisk well.


Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.


Split batter into two bowls. Add blue food gel in one and whisk until combined. Colour the other half with pink food gel and repeat.


Add each coloured batter into a piping bag. Cut a small bit of the end of each piping bag and pipe squiggly lines of each colour into your cupcake liners.


Bake for 30 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.


Swiss meringue frosting

To make Swiss meringue bring a pot of water, (filled 1/3 of the way) to boil.


Add a glass bowl on the pot of boiling water. Make sure the bottom of the bowl is not touching the water. Add egg whites and sugar into the bowl. Use a whisk to whisk together until the sugar grains have melted. If you can run the egg whites between two fingers and not feel any sugar grains then it’s ready to take off the heat. This will also cook the egg whites which will make them safe to eat.

For this next bit you can use a hand mixer or stand mixer. If you’re using a hand mixer transfer the egg whites into the bowl and use a stand mixer to whisk on high speed. After about 3 minutes add the fairy floss flavouring. Continue whisking on high speed for another 5 minutes until mixture thickens and becomes glossy.


Split the frosting into 2 bowls. Add blue food gel in one and whisk until combined. Colour the other half with pink food gel and repeat.


To finish

To finish add each coloured frosting into a piping bag fitted with a small round tip (about 1cm in width) and frost blobs of frosting on the cupcake, alternating between each colour. Make the blobs small. You’ll have more blobs on the base of the cupcake and as you work your way up, you’ll have less. Add the chocolate bar to the front of the cupcake and sprinkle white sprinkles on top of the frosting before serving.






STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.


CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C


EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.


OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).


BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 30 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.



Large mixing bowls


Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag


Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

Mini chocolate bar mould

Whisk attachment for mixer

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