Ingredients
- 1 box white cake mix, plus ingredients on back of box subbing unsweetened applesauce for oil*
- 3 drams bubblegum oil, found HERE
- Pink and teal food gel coloring
- Bubblegum Frosting (recipe & ingredients follow)
- Unhealthy amount of sprinkles, gumballs & Blow-Pops, if desired
Preparation
Step 1
1. Preheat oven to 350 degrees F. Line 2 muffin pans with 24 paper liners. Set aside.
2. In a large bowl, prepare cake mix according to package directions, subbing the unsweetened applesauce for the oil. **it makes the cake moister and definitely healthier, in my opinion–and no, it won’t taste like apple. Stir in ONE and A HALF drams of bubblegum oil until blended. Add in teal food coloring until a desired brightness is achieved.
3. Portion batter among muffin tins, about 2/3 full and bake for approximately 14-16 minutes until a toothpick inserted in the center comes out with moist crumbs. Allow to cool completely.
Bubblegum Frosting (oh boy)
1 pkg (8 oz) fat free cream cheese, softened
1/4 cup butter, softened
Remaining 1 & 1/2 drams of bubblegum oil
About 6-7 cups powdered sugar
2-3 Tbsp milk, if needed
1. In the bowl of a stand mixer, beat together the cream cheese, butter and oil until blended and creamy. Begin adding powdered sugar gradually, about one cup at a time, until a stiff yet spreadable consistency is achieved. Frosting should be light & fluffy. If needed, use milk to thin out a too-thick frosting.
2. Color frosting pink to the shade of your choice. Pipe or spread onto cooled cupcakes, and top frosted cakes with tons of sprinkles. My faves are obviously the non-pareils, but jimmies and shaped sprinkles are always fab.
3. Garnish with a blow-pop or gumball and enjoy!!