250 grams unsalted butter , at room temperature, for the frosting
250 grams powdered sugar, for the frosting
1 1/2 teaspoons bubble gum essence, for the frosting
Preparation
22 mins
0 mins
Low
Preheat the oven to 180°C. Place the cupcake liners in the cupcake molds.
Sift the flour together with the baking powder and set aside. In another bowl, beat the butter with the regular sugar until combined and the butter takes on a paler color.
Add the eggs one by one, beating after each addition until incorporated. Add only half of the flour and beat on low speed, then incorporate the milk and beat, and add the other half of the flour, beating on low speed until the batter is smooth.
Add the gum essence in the indicated amount or adjust to your taste and mix. Distribute the batter into the liners until 2/3 full.
Bake for 20 to 22 minutes or until a toothpick comes out clean. Let the cupcakes cool.
For the frosting: In a bowl, place the butter and add the sifted powdered sugar. Beat on low speed for 1 minute. Increase the speed to medium-high and beat for 5 minutes. The buttercream will become paler and creamy in texture, add the gum essence to taste and beat until combined.
Decorate the cupcakes by forming rosettes with the Wilton IM tip and add gum candies to finish the decoration.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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