By Whitney Donohue

Moapa Valley Progress

With the Clark County Fair and Rodeo beginning tomorrow, I started thinking about my favorite Fair food. One of those treats that ranks right at the top is cotton candy – which also happens to be a treat that most people, myself included, just can’t duplicate at home.

So let’s make cupcakes instead. Cotton Candy flavored cupcakes. This is something that I can, and often do, duplicate at home. It’s super easy and the cakes – minus frosting – are only four ingredients.

The secret, cotton candy flavored, ingredient is ice cream. It’s an idea that originated with the Cake Doctor, and it’s an idea that I’ve fully embraced. Ice cream adds amazing flavor and depth to cake mix, and it’s the easiest way to get cotton candy taste right in your cupcakes.

And in case you’re wondering where to find cotton candy ice cream – why, it’s at the Inside Scoop! Just ask them for a hand packed pint of Cotton Candy Ice Cream and bring it home to melt. I promise it will be totally worth it.

Cotton Candy Cupcakes

1 (18.25 oz) white cake mix

2 cups (1 pint) melted cotton candy ice cream

3 eggs

1/2 tsp baking soda (optional – but it helps the cupcakes to rise)

Preheat oven to 350°. Place paper baking cups in 24 muffin cups.

With a stand or electric mixer, beat together all ingredients on low speed until incorporated, and then another 2 minutes on medium speed. Divide evenly between muffin cups.

Bake for 18-22 minutes or until top springs back when lightly touched.

Frost.

Cotton Candy Frosting

This is an adaptation of Magnolia Bakery’s old fashioned frosting…

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/4 cup milk

2 teaspoons cotton candy extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and cotton candy extract. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.

If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Frosting can be stored in an airtight container for up to 3 days.