I wanted a decent selection for my guests, but I also wanted to make things “traditional” to me. And naturally, bubblegum was a fitting choice.
Let me tell you about my love affair with bubblegum: It pretty much started as a child, loving smacking on the chewing gum. I was particularly fond of Bubblicious and Bubble Tape, but it also helped that I had a Barbie-stamp “bubblegum maker” which just consisted of a Barbie stamp-press thing that you stamped into a piece of Bubble-Yum bubblegum. It looked cool for that second before I devoured it, but whatever, aesthetics, you know.
Then it transformed to a greater love when I discovered the awesomeness that is bubblegum shaved ice. I could just drink the syrup plain, that stuff is so good. And finally, the one and only: bubblegum ice cream.
I don’t need to tell you how much I love bubblegum ice cream, but I will. I LOVE BUBBLEGUM ICE CREAM. It is my absolute favorite, and even though tummy hates any dairy, I will willingly suffer for this stuff every chance I get. Luckily, there’s an amazing ice cream parlor in Sacramento called Gunther’s that makes some seriously delicious bubblegum ice cream. Just thinking about it sends chills down my spine and makes my mouth water–it’s that good.
So obviously, when I got my bubblegum oil in the mail from layercakeshop.com, I was eager to concoct some kind of bubblegum frosting to get my fix without the pain (or until I could make it down to Gunther’s again–whichever came first). And lo and behold, I created the one and only delicious bubblegum frosting. To. Die. For.
This outstanding frosting, paired with a moist white cupcake with rainbow sprinkles (another die-hard favorite) baked in the batter was, pretty much, my dream cupcake. And thankfully, I’m still alive to eat more.
Funfetti Cupcakes with Bubblegum Frosting
1 box Funfetti cake mix, plus ingredients called for on back of box, substituting unsweetened applesauce for the oil and using 4 egg whites for the eggs
1 small box sugar free/fat free vanilla pudding mix
1 can vanilla frosting
1 tsp bubblegum oil (I purchased mine online at layercakeshop.com)
Rose and Teal Wilton gel colors
Rainbow non-pareils and bubblegum for topping
1. Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners. In a large mixing bowl, blend together cake mix and ingredients until well combined. Stir in pudding mix until incorporated. Divide into paper liners evenly and bake, approximately 15-18 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Cool completely.
2. Meanwhile, flavor the frosting with the teaspoon (or more) of bubblegum oil. Then, evenly separate the frosting into 2 separate bowls. Tint one bowl with a little of the rose color until it turns a bright pink, and tint the other bowl with the teal color until it turns a bright turquoise-y color.
3. In a piping bag that’s been tipped (I use Wilton tip 2D) layer the icing colors side by side, smashing them down into the bag as you move up. Seal out the air, then pipe the icing onto the cooled cupcakes, starting clockwise in 3 rotations, ending in a point. Sprinkle liberally with rainbow non-pareils or rainbow jimmies and top with a single gumball.
4. Smell, take copious amounts of pictures, and CONSUME. Just remember, it isn’t chewing gum, so if you swallow it, it’s okay. In fact, it’s encouraged.