– By Alix Carey:
This luxurious Salted Caramel Popcorn Cupcake recipe by is a rich delight with a glorious popcorn crunch! A poppin’ good treat sure to impress family, friends and of course your own tastebuds – ENJOY!
Preparation time|1 hour
Baking time| 25 minutes
75g Caster Sugar
2 tbsp Water
75g Light Muscovado Sugar
50g Unsalted Butter
100ml Double Cream
1/2tsp Flaked Salt
Vanilla & Brown Sugar Cupcake
175g unsalted butter
175g light muscavado sugar
3 large free-range eggs
1 tsp vanilla extract
175g self-raising flour
Sweet and Salty popcorn for decoration
Salted Caramel Buttercream
160g salted butter, softened
200g icing sugar
Preheat the oven to 170C and line your cupcake tray with cupcake cases.
Cream the butter and muscovado sugar together until light and fluffy then one by one crack in each egg, mixing well in-between. Add the vanilla extract and mix to combine.
Sift the flour and baking powder into the bowl and fold through the mixture until smooth.
Divide between all cupcake cases and bake for about 20 minutes until golden-brown and a cake tester comes out clean.
Leave to cool on a wire rack for an hour (or overnight in tupperware)
For Salted Caramel Buttercream
Cream the butter and icing sugar together until smooth then add ¾ of the salted caramel mixture, leaving ¼ for drizzling at the end.
Scoop into a piping bag with your chosen nozzle and pipe a small mound of icing on top.
Decorate the cupcakes with popcorn until the icing is completely covered then drizzle with the remaining salted caramel.