Popcorn & Salted Caramel Cupcakes

– 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!

Makes|12 cupcakes

Preparation time|1 hour

Baking time| 25 minutes

Salted Caramel

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

Salted Caramel 

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.


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