Starbucks Cotton Candy Frappuccino Cupcake!

Yummmm! So i'm not sure if all of you have heard about this delicious Starbucks drink but it goes by the name of a Cotton Candy Frappuccino. It is not actually cotton candy but it is a vanilla bean frap. with 2 pumps of raspberry! It is not on there menu but it is on their secret menu; so when you order it do not call it a cotton candy frap because they most likely will have no idea what your talking about! This cupcake is a vanilla bean cupcake with a vanilla raspberry frosting! You can easily make the cake raspberry by adding the raspberry puree to the cake rather then to the frosting but I thought that the raspberry flavor would come out better through the frosting! I hope you enjoy:) 

**If you want video instructions click here for my tutorial on YouTube!

Vanilla Bean Cupcakes-
*Here is a link to the website I found it from:)

1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened to room temperture
1 cup granulated sugar
2 large eggs
1 large egg yolk
2 teaspoons of Vanilla Bean Paste(If you do not have the paste you can use 2tsps of Vanilla Extract)
1/2 cup buttermilk

In a large bowl mix the first 4 ingredients together. If you use a whisk it will ensure that all of the ingredients get evenly distributed! 

In your mixer blend together the butter and sugar, make sure to have the mixer on high and mix it for about 5 minutes. One at a time mix in the eggs, egg yolk and vanilla.

Alternating from the dry to the wet add into the butter mixture some of the dry then some of the wet and so on until it is all mixed.

Step 4: 
Bake these cupcakes at 340 degrees for about 18-23 minutes. I find that when I bake cupcakes at 340 degrees it helps the cupcake to bake higher and more evenly.

Vanilla Raspberry Frosting:

Here is where I found this Vanilla frosting

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

Fresh raspberries(the amount depends on your taste palette. I used a little less then one container)

In a mixer mix the sugar and butter until smooth. Next add the vanilla and whipping cream.

In a food proccesor or small chopper blend the raspberries until they are smooth and liquid like.

Place the raspberries into a strainer and place the strainer on top of a bowl. Using a spoon, start to push down on the mixture so that the juice can separate through.

Once you have your raspberry puree you can add this to the vanilla frosting. I used a 2D tip to pipe the swirl and placed a green paper straw in to make it look drinkable! 

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