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Bubble Gum Mini Cup Cake

The best thing about this recipe is that you can just replace the Bubble Gum Flavouring with what ever flavoring you wish!

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 30 Mini Cup cakes
Author Dikla

Ingredients

For The Mini Cup Cakes

  • 1/2 Stick Of Butter Room Temperature ( 60 g/ 2 oz)
  • 1/2 Cup Sugar
  • 1/4 Cup Vegetable Oil ( 60 g/ 2 oz)
  • 1 Egg Large, Room Temperature
  • 2 Egg Yolks Large, Room Temperature
  • 1/4 Cup Buttermilk (preferably full fat)
  • 1/2 Tsp Bubble Gum Flavoring
  • 1/2 Cup Cake Flour ( 60 g/2 oz)
  • 1/2 Cup All Purpose Flour ( 60 g/ 2 oz)
  • 1 tsp Baking Powder

For the Old Fashion Butter Cream

  • 1 Cup Milk
  • 1/3 Cup All Purpose Flour (40 g/1.5 oz)
  • 2 Sticks Butter soft at room Temperature (225 g/8 oz)
  • 1 Cup Sugar (200 g /7.5 oz)
  • pinch Salt
  • 1/4 tsp Cherry flavoring Optional

Instructions

  1. Pre Heat oven to 340F. Line a mini cupcakes pan with cup cakes tins.

  2. In a bowl, sift the two types of flour and baking powder.

  3. Add the flavoring to the butter milk.

  4. In a bowl of a standing mixer, medium speed creams the butter and sugar until light and airy. About 4-5 minutes.

  5. Change the setting to low speed and slowly drizzle the oil. Once all the oil is added change the setting back to medium just to combine.

  6. Change the setting back to low speed and add the egg and egg yolks one and a time, waiting for each to fully incorporated before adding the next.

  7. With the speed back on medium add the flour in 3 parts alternating with the buttercream mix, beginning and ending with the flour mix. 

  8. Turn the mixer off and using a spatula mix the batter to make sure all the ingredients are combined. 

  9. Fill the cup cakes tins about 3/4 full and bake for about 10 minutes.

  10. Remove from oven and let cool.

For the Old Fashion Butter Cream

  1. Mix 4 TBS of milk into the flour. Keep adding TBP of milk until the flour and milk are smooth.

  2. Pour the milk mixture into a pan and place it on the stove. Medium heat.

  3. Keep stirring until the Mixture starts to bubble. Once it starts to bubble remove from heat and keep stirring. It will become thick.

  4. Place a plastic wrap on the top of the mixture and let cool to room temperature.


  5. n a bowl of a standing mixer, with the paddle attachment. Beat the butter with the sugar until light and fluffy. About 4-5 minutes.

  6. Add the milk mixture and then the salt and flavoring and keep mixing for about 5 more minutes, until the butter cream is soft and smooth.

  7. Once the cupcake had completely cooled piped or frost with the buttercream.

Recipe Notes

The Buttercream is one of my go to buttercream.I like the unique flavor it gets from the milk.

Please note:

This Buttercream can not be refrigerated and remixed. If you do do it will get curdle. 

Since this Buttercream used a regular sugar without any kind of melting, it is best not to plan to pipe with small tips. The sugar might block the tip.

After you frost, you can store it in the refrigerator or even freeze.