Instructions

BUBBLE GUM CUPCAKES

1. Adjust an oven rack to the center position and heat oven to 325 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside
   
2. In a 2 cup liquid measuring cup, whisk together the milk, egg whites, extract, flavoring and sour cream.
   
3. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, baking soda, and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled.  Give the batter a final stir by hand with a rubber spatula. Using a 3 tablespoons sized ice cream scoop, divide the batter between the prepared cupcake pans. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 15 to 20 minutes, rotating pans a little over halfway through baking.
   
4. Let cakes cool in their pans for 15 minutes then invert on to cooling racks to cool completely.

BUTTERCREAM

1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
   
2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract and bubble gum flavoring. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.
   
3. Set aside about 2 cups of buttercream and color it pink with gel food coloring.
   

ASSEMBLE

1. Fit a piping bag with Ateco piping tip #828. Lay a piece of plastic wrap on the counter and place the uncolored buttercream on top of the plastic wrap.
   
2. Place some of the pink buttercream on to the same plastic wrap. Roll up the plastic wrap into a tight log shape, twisting both ends. Cut one end of the plastic wrap. Place the plastic wrapped buttercream into the prepared piping bag.
   
3. Pipe a swirl of buttercream on top of each cupcake. Sprinkle a few color coordinating sprinkles on top of each cupcake and place a pink bubble gum ball on the cupcakes and serve.
   

Instructions

CUPCAKES

1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside.
   
2. In a large bowl, whisk the flour, baking soda, baking powder, and salt together. In a separate bowl, combine the chopped chocolate, cocoa powder, instant espresso powder or coffee powder, and boiling water and whisk until the chocolate is melted and combined.
   
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until fluffy and pale in color, about 5 minutes. On low speed add eggs one at a time mixing until just combined. Add in the sour cream and vanilla and lavender extracts and mix on low until incorporated. Add flour in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl needed and give the batter a final stir by hand with a rubber spatula.
   
4. Using a 3 tablespoons sized spring loaded ice cream scoop, divide the batter into the prepared cupcakes pans. Gently even out the batter but tapping gently on the counter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 15 to 20 minutes, rotating pans a little over halfway through baking. Let cupcakes cool in their pan for 10 minutes on a cooling rack, then invert on cooling rack to cool completely.
   

FROSTING

1. In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening, and salt on medium-high speed for 4 minutes. Add the melted chocolate and beat for another 4 minutes. Add the heavy cream, extracts and powdered sugar, and slowly mix until combined, about 1 minute.
   
2. Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.
   

ASSEMBLE

1. Fit a piping bag with Ateco piping tip #828 and fill with frosting. Pipe a spiral of frosting on each cupcake and top with dried culinary lavender and roasted marshmallows for garnish.
   

Instructions

CUPCAKE

1. Adjust one oven rack to the center position and the other to the lower center position. Heat oven to 325 degrees. Line 3 12-cup cupcake pans with cupcake liners and set aside.
   
2. In the bowl of a stand mixer, with the paddle attachment attached, add the cake flour, sugar, baking powder, and salt and mix on low speed to combine.
   
3. Add the butter one tablespoon at a time to the mixer bowl, beating on low speed until all the butter has been incorporated, about 1 to 2 minutes.
   
4. In a 4 cup liquid measuring cup, add the egg whites, vanilla extract, buttermilk and sour cream and whisk to combine.
   
5. Add half of the buttermilk mixture into the mixer bowl and beat on medium-high speed for 1 minute. Add the remaining buttermilk mixture and beat on low speed for about 30 seconds until combined.
   
6. Divide the cake batter between the prepared cupcake pans using a 3 tablespoon sized spring loaded ice cream scoop and bake for 20 to 30 minutes (rotate cake pans a little over halfway through baking. The cupcakes on the lower rack may need a few more minutes in the oven), or until a toothpick inserted in the center of each cupcake comes out with a few moist crumbs attached.
   
7. Let cupcakes cool in their pans for 10 minutes, then invert them onto cooling racks to cool completely.
   

PASTRY CREAM

1. In a medium saucepan, add half-and-half, 6 tablespoons of sugar, vanilla bean seeds and salt to a simmer over medium-high heat, stirring occasionally.
2. Meanwhile, combined the egg yolks, cornstarch and remaining 2 tablespoons sugar in a bowl and whisk until smooth.
3. Whisk in about 1 cup of the half-and-half mixture into the yolk mixture to temper. Slowly whisk in the tempered egg mixture into remaining half-and-half mixture. Reduce the heat to medium and continue to cook, whisking constantly, until the pastry cream is thick and bubbles start to pop on the surface, about 30 seconds.
   Remove from the heat and remove the vanilla bean and whisk in the butter. Transfer the pastry cream to a bowl and press plastic wrap directly on the surface of the cream. Refrigerate until set, about 3 hours or up to 2 days.
   

FROSTING

1. In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed until light and fluffy, about 8 minutes. Add the powdered sugar, heavy cream, vanilla and almond extract and slowly mix until combined, about 1 minute.
2. Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes. Add pink gel food coloring and mix on low speed until combined.
   

ASSEMBLE

1. Using a pairing knife, cut out a cone of cake in the center of each cupcake. Trim the cone section off of the cone of cake and discard. This leaves the circular top of the cake to place back on to the cupcake after it’s filled. Fit a 12 inch piping bag with a coupler and fill with pastry cream filling. Pipe about 1 tablespoon of filling in the center of each cupcake and place the circular flat section of cake back on top.
   
2. Fit an 18 inch piping bag with Ateco piping tip #828 and fill with frosting. Pipe a swirl on top of each cupcake. Sprinkle each cupcake with rainbow nonpareils and top a maraschino cherry on top of each cupcake.

Instructions

CAKE

1. Adjust an oven rack to the center position and heat oven to 325 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
   
2. In the bowl of a stand mixer, with the paddle attachment attached, add the cake flour, sugar, baking powder, and salt and mix on low speed to combine.
   
3. Add the butter one tablespoon at a time to the mixer bowl, beating on low speed until all the butter has been incorporated, about 1 to 2 minutes.
   
4. In a 4 cup liquid measuring cup, add the egg whites, vanilla extract, buttermilk and sour cream and whisk to combine.
   
5. Add half of the buttermilk mixture into the mixer bowl and beat on medium-high speed for 1 minute. Add the remaining buttermilk mixture and beat on low speed for about 30 seconds until combined.
   
6. Divide the cake batter between the prepared cake pans and bake for 20 to 25 minutes (rotate cake pans a little over halfway through baking), or until a toothpick inserted in the center of each cake comes out with a few moist crumbs attached.
   
7. Let cakes cool in their pans for 15 minutes, then invert them onto cooling racks to cool completely.

PASTRY CREAM

1. In a medium saucepan, add half-and-half, 6 tablespoons of sugar, vanilla bean seeds and salt to a simmer over medium-high heat, stirring occasionally.
2. Meanwhile, combined the egg yolks, cornstarch and remaining 2 tablespoons sugar in a bowl and whisk until smooth.
3. Whisk in about 1 cup of the half-and-half mixture into the yolk mixture to temper. Slowly whisk in the tempered egg mixture into remaining half-and-half mixture. Reduce the heat to medium and continue to cook, whisking constantly, until the pastry cream is thick and bubbles start to pop on the surface, about 30 seconds.
4. Remove from the heat and remove the vanilla bean and whisk in the butter. Transfer the pastry cream to a bowl and press plastic wrap directly on the surface of the cream. Refrigerate until set, about 3 hours or up to 2 days.
   

FROSTING

1. In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed until light and fluffy, about 8 minutes. Add the powdered sugar, heavy cream, vanilla and almond extract and slowly mix until combined, about 1 minute.
2. Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes. Add pink gel food coloring and mix on low speed until combined.
   

ASSEMBLE

1. Center one cake layer on an 8-inch round cake board and place on a cake turntable with a nonslip mat. Fit a piping bag with a coupler and fill with frosting. Pipe a frosting dam around the edge of the cake. Fill with about 2/3 cup pastry cream and place the second cake layer on top. Pipe another frosting dam around the edge of the cake and fill with another 2/3 cup pastry filling. Place the last cake layer on top, bottom side up.
   

CRUMB COAT

1. Apply a light coating of frosting over the top and sides of the cake to seal in any loose cake crumbs. Freeze the cake for 15 minutes or refrigerate for 30 minutes.

DECORATE

1. Apply a generous amount of frosting to the top of the cake and slowly work down to the sides of the cake to cover. Use the back of a spoon to give the frosting some texture by pressing the spoon into the frosting and twirl as you lift away. Top the cake with rainbow sprinkles. Transfer the cake to a cake pedestal and serve.