I can’t remember the last time I had cotton candy. Come to think of it, I can’t remember the first time I had cotton candy. I definitely know I was a wee little kid, probably during a summer visit to the amusement park, and recall cotton candy was sold in bags. Am I the only one who has never had cotton candy on a stick? I guess just as long as you got to melt those puffy blue and pink clouds in your mouth, who cared how it was packaged. Am I right? And remember the sticky shimmer residue left behind on your fingers from pulling the sugary cloud apart? The worst was when you got it stuck in your hair. Granted, it’s not as bad as getting gum stuck in your hair, but still annoyingly sticky.
Still, even with its stickiness and all, I’ve been craving to make these Gluten Free Dairy Free Cotton Candy or Candy Floss Cupcakes for months – MONTHS! The only problem I had was finding gluten free cotton candy. I could only find buckets of the fluffy stuff but it carried those dreaded words: May contain wheat. Ugh! So my search continued with no success. Yes, I’m not kidding, that’s how determined I was. I had it stuck in my head that I had to make Gluten Free Dairy Free Cotton Candy Cupcakes, and I wasn’t going to give up until I did. Finally I came across small bags of Charms Fluffy Stuff Cotton Candy, and given it was from the makers of Tootsie Rolls (which are gluten free), I knew this could be the one. In checking the company’s website, I was able to confirm this cotton candy was gluten free – yay!
As we would be hosting a BBQ this weekend with kids in attendance, I knew this was the weekend to make these Gluten Free Dairy Free Cotton Candy Cupcakes. With bits of cotton candy throughout the cake and a puffy mini cloud atop the dairy free frosting, these treats were sure to delight any kid…and those who are kids at heart. I’ll be the first to admit I still enjoy watching cartoons early Saturday morning while having my breakfast. Now do you see why I was so determined to make these?
For these cupcakes I decided to try out a dairy free buttercream using Earth Balance Buttery Spread in place of butter, as it seems I’m tolerating dairy less and less these days (oh how I will miss you Swiss Meringue Buttercream ). I also added a bit of LorAnn Oils Cotton Candy Flavour to the buttercream to ramp up the cotton candy taste.
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Pure deliciousness!
Enjoy!
Eva
Ingredients
- 3/4 cup white rice flour
- 1/4 cup brown rice flour
- 1/4 cup tapioca starch
- 1/2 tbsp baking powder
- 1/2 cup Earth Balance Buttery Spread (or another dairy free spread/margarine)
- 3/4 cup sugar
- 3 eggs, room temperature
- 1 tsp LorAnn Oils Cotton Candy Flavour (optional)
- 1/4 cup almond milk
- 1/2 bag of Charms Fluffy Stuff Cotton Candy (or about 3/4 cup of another cotton candy)
- 1/2 cup Earth Balance Buttery Spread (or another dairy free spread/margarine)
- 3 3/4 cup icing sugar, sifted
- 1/4 cup almond milk
- 1 1/4 tsp LorAnn Oils Cotton Candy Flavour
Method
- Preheat oven to 350°F. Prepare cupcake trays with liners and set aside.
- Combine dry ingredients in a medium bowl and set aside.
- In bowl of mixer, beat buttery spread (or dairy free margarine) with sugar until light and fluffy (about 2 min).
- Add eggs one at a time beating well between each addition. Add cotton candy flavour (if using).
- Add dry ingredients and almond milk, alternating between each, mixing on low and mix until just combined.
- Shred cotton candy by hand into small pieces and gently fold into batter using a spatula, making sure to leave small clumps of cotton candy.
- Fill liners 1/2 way up and bake for 22 minutes (rotating trays halfway through if using more than 1 tray), or until centers spring back when lightly touched.
- Remove from oven, let cool for 2 minutes before transferring to wire rack to cool completely.
- In bowl of mixer, beat buttery spread (or dairy free margarine) with icing sugar.
- Slowly stream in milk and continue beating until frosting is smooth and fluffy.
- Add in cotton candy flavour and mix until incorporated.
- Once cupcakes have completely cooled, fill pastry bag with frosting and pipe on top of cooled cupcakes.
- Store in a cool place or in refrigerator. If storing in refrigerator, make sure to take out a few minutes before serving to ensure buttercream has softened.
