Cotton Candy Cake with Cotton Candy Buttercream Icing

Featured picture shows cupcakes topped with Shopkins Royal Icing Toppers.

For the cake:

1 box mix (vanilla or white)

3 oz cotton candy jello powder (it only came in a 6 oz box so I used half for the cake & half for the icing)

3 eggs

2/3 c oil

Mix (note the batter will likely turn green), and bake according to directions on the box.

Note: This recipe does not have a distinct cotton candy taste, it has a slightly denser center and the outer cake crisps up nicely from the jello mix to make a perfectly sugary, delicious combination.

For the icing: (I used the Wilton Buttercream Icing recipe and tweaked it a little)

1 c. solid shortening (use all shortening instead of half butter if you want your icing to be blue instead of green)

omit vanilla

3 & 1/2 c sifted powdered sugar (I used less sugar since I will be adding sugar with the jello mix)

3 oz cotton candy jello mix

4 T milk

In a large bowl, beat shortening until light & fluffy. Gradually add sugar, occasionally beating well on medium speed and scraping sides with a spatula. If it gets too dry, add 2 T milk, then continue adding sugar. Add remaining milk and beat on medium speed until light and fluffy. Add cotton candy jello mix and beat until thoroughly mixed. Keep bowl covered with a damp cloth until ready to use. Frost your Cotton Candy Cupcakes and enjoy!