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.