Bubblegum Cupcakes

Yield: 18

Ingredients

• 1 (18.25 ounce) box white cake mix*
• 3 egg whites
• 2 tablespoons + 1 1/2 cups (3 sticks) butter (softened)
• 1/2 teaspoon bubblegum extract
• 1/2 teaspoon red food coloring
• 2 (16 ounce) bags confectioners sugar
• 1 teaspoon vanilla extract
• Jumbo pink confetti circles (Wilton)
• Small pink confetti circles (Wilton)
• Pink candy button
• 18 round pink bubblegum balls

Instructions

1. Heat oven to 350 degrees F. Line 18 cupcake tins with paper liners.
2. On low speed beat cake mix with 1 1/3 cups water, egg whites, 2 tablespoons butter, bubblegum extract and food coloring until combined, 30 seconds. On medium speed beat until thick and smooth 2 minutes. Divide among liners.
3. Bake for 18 to 20 minutes or until wooden pick comes out clean.
4. Cool completely on rack.
5. On medium high speed beat remaining butter until light and fluffy, 2 minutes.
6. Gradually beat in sugar, 3 tablespoons water and vanilla extract until smooth.
7. Place in pastry bag with a plain round tip.
8. Pipe high on cupcakes like a bee hive.
9. Decorate with confetti circles, dots and bubblegum balls in the center on top of frosting.
10. Refrigerate until ready to serve.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.