Try this Sour Patch Kids Cupcakes recipe, or contribute your own.
- icing:
- cupcakes:
- 2 tsp vanilla
- 1/8 cup sugar
- 1 cake mix (we used pillsbury)
- 3 eggs (that's what my cake mix called for)
- 1 cup water (that's what my cake mix called for)
- 1/3 cup vegetable oil (that's what my cake mix called for)
- 4 tbsp. milk
- 2 cup butter softened
- 8 cup powdered sugar
- neon food coloring
- 24 sour patch kids candies
- 1/8 cup citric acid (i found mine in the canning section a
- Carbohydrate 251.841000304813 g
- Cholesterol 995.700000825147 mg
- Fat 373.310940311597 g
- Fiber 0 g
- Protein 11.9490400032622 g
- Saturated Fat 236.339210197206 g
- Serving Size 1 1 recipe (965g)
- Sodium 9695.08602226531 mg
- Sugar 251.841000304813 g
- Trans Fat 25.9723440217855 g
- Calories 4335 calories
Step-by-step
- Make cupcakes according to your cake package directions.
- Let cool.
- In a large bowl, cream the butter and add vanilla.
- Mix in the confectioners sugar one cup at a time.
- Beat in the milk
- Divide equally based on the number of colors you want to make.
- Mix food color into each portion to achieve the desired shade.
- Transfer icing to a large sized Ziploc bag or icing/piping Bag
- Ice the top of each cupcake.
- Mix together sugar and citric acid.
- Dust the top of each cupcake with sugar mixture.
- Place 1 Sour Patch Kid on top of each cupcake.
Cooling baked cupcakes completely on a wire rack before applying any butter-based frosting prevents the fat from melting and sliding off the crumb. Achieving proper emulsion in the eight-cup powdered sugar buttercream requires beating the softened butter and vanilla for a full five minutes until pale and fluffy before incorporating the dry ingredients incrementally. When scaling this recipe up for larger gatherings, maintain a strict 4-to-1 ratio of powdered sugar to softened butter by weight to preserve structural integrity.
Storage and Freezing Guidelines
Unfrosted cupcakes tolerate freezing for up to two months when wrapped tightly in plastic wrap and stored inside an airtight container. Thaw frozen components overnight in the refrigerator before decorating. The finished sugar and citric acid dust absorbs ambient moisture quickly, so apply the topping no more than two hours prior to serving.
- Ensure butter reaches precisely 65 degrees Fahrenheit before creaming to prevent curdling.
- Sift powdered sugar through a fine-mesh sieve to eliminate stubborn lumps before mixing.
- Store decorated cupcakes in a rigid container to protect the soft candy garnishes from humidity.
