Butter popcorn cupcakes

By admin
10 December 2014

Crunchy, bite-size popcorn cakes topped with buttercream icing and drizzled with a buttery, caramel sauce – need we say more?

Preparation: 20 min Cooking: 20 min Makes: 15

  • 125 g butter, softened
  • 250 ml (1 c) brown sugar
  • 3 large eggs
  • 500 ml (2 c) flour, sifted
  • 10 ml (2 t) baking powder
  • 125 ml (½ c) milk

Buttercream icing

  • 250 g butter, room temperature
  • 500 ml (2 c) icing sugar, sifted
  • 10 ml (2 t) milk
  • 80 g popcorn, popped

Butter caramel sauce

  • 160 ml (? c) cream
  • 200 ml (¾ c) brown sugar
  • 50 g butter, cubed
  • 10 ml (2 t) vanilla essence

Preheat oven to 180 °C and prepare a muffin pan with a baking-paper lining.

1. Cream the butter and sugar until light and fluffy. Add the eggs one by one and mix well after each addition.

2. Combine the sifted flour and baking powder with the butter mixture. Add milk and mix until just combined. Scoop into the prepared muffin pan and bake for 20 minutes or until golden brown.

3. Remove the muffins from the pan, place them on a wire rack and allow to cool completely.

4. Buttercream icing: Cream the butter, beating until fluffy. Add the icing sugar little by little until well combined. Add milk and beat icing until fluffy.

5. Once the cupcakes have cooled down, decorate them with the icing and place the popcorn on top, gently pressing so it sticks.

6. Butter caramel sauce: Place cream, sugar and butter in a saucepan and heat over medium heat. Stir for 5 minutes or until the sugar has dissolved. Increase the heat and bring to the boil. Reduce the heat and simmer until the sauce has thickened. Stir in the vanilla essence and set aside to cool off slightly.

7. Drizzle the butter caramel sauce over the popcorn.

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