1 1/2 cups flour, 225 grams
2 tsp. baking powder
1/8 tsp salt
1 cup sugar, 200 grams
1 tsp. vanilla
1 cup half and half
Preheat oven to 350 degrees.
Combine the flour and baking powder and the salt in a small bowl. Beat the sugar , vanilla and eggs until pale and creamy on med high speed. On low speed add dry ingredients and half and half, blend until just combined.
Fill cupcake liners 3/4 full and bake 20-25 minutes or until golden and firm to the touch. Cool slightly in muffin tin and remove to rack to finish cooling.
White Chocolate Buttercream:
3 oz. white chocolate, melted and cooled
1/2 cup butter, room temperature
1/4 tsp. vanilla
1/2 tablespoon half and half
1 cup powdered sugar
Combine the butter and vanilla and beat until fluffy. Add the cooled melted chocolate and continue to blend. Gradually add the powdered sugar and blend until well combined. Tint to desired color.
Pipe with star tip a swirl on top of each cupcake.
Cotton Candy any color
Gently swirl a bit of cotton candy into a conical shape and place on top of cupcakes. Do so no sooner than 1 hour before serving. If the cotton candy sits on the cupcakes any longer than a hour the cotton candy begins to wilt.
I prefer to scale out the sugar and flour for accuracy however with careful measure a good product will result.