Caramel Popcorn Cupcakes

Caramel popcorn cupcakes are a delightful treat that combines the sweetness of caramel with the lightness of fluffy cupcakes. Each cupcake is generously topped with a rich caramel buttercream, creating a luscious base that perfectly complements the playful crunch of popcorn scattered on top. The addition of buttery popcorn provides a delightful contrast in texture, making every bite an exciting experience. These cupcakes are ideal for special occasions or simply as a tasty way to satisfy a sweet tooth, inviting everyone to indulge in a unique twist on traditional flavours.

Baking Tips:

• Room temperature ingredients: Make sure that all of your ingredients are at room temperature before you begin baking. Cold ingredients won’t incorporate evenly into the batter, which can lead to dense cupcakes that may not rise properly. Taking the time to let your ingredients warm up can make a significant difference in the final texture and flavor of your cupcakes.

• Don’t overmix the cupcake batter: Overmixing the cupcake batter can lead to a disappointing outcome, resulting in dense and chewy cupcakes, rather than achieving the desired light and fluffy texture that everyone loves.

• Don’t overfill the cupcake liners: Only fill the cupcake liners about 3/4’s full, as any more than that could increase the risk of the cupcakes spilling over and potentially sticking to the pan during the baking process.

• Allow cupcakes to cool: Make sure that your cupcakes have cooled fully before you proceed to hollow them out. If the cupcakes are still warm, you run the risk of them crumbling and falling apart easily.

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Caramel Popcorn Cupcakes

Yield: 12 Cupcakes

Author: Chloe Sims

Prep time: 35 MinCook time: 18 MinTotal time: 53 Min

Sweetness of caramel with the lightness of fluffy cupcakes

Ingredients

Cupcakes

• 180g Plain Flour
• 1 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 1/4 Tsp Salt
• 113g Unsalted Butter (Softened)
• 200g Caster Sugar
• 3 Eggs (Room Temperature)
• 1 Tbsp Vanilla Extract
• 120g Full Cream Milk (Room Temperature)

Caramel Buttercream

• 225g Unsalted Butter (Room Temperature)
• 360g Powdered Sugar (Sifted)
• 118g Caramel Sauce
• 2 Tbsp Heavy Cream

Garnish

• Caramel Popcorn
• Caramel Sauce

Instructions

Cupcakes

1. Preheat the oven to 175°C. Line a cupcake tray with cupcake liners and set aside.
2. In a medium bowl, sift the flour, baking powder, baking soda and salt together. Set aside.
3. In a large mixing bowl, beat the butter using a handheld beater for 1 minute until creamy.
4. Add the sugar then beat again until fluffy and creamy.
5. Add the eggs, vanilla and milk then beat until combined.
6. Fold the dry ingredients in using a spatula until just combined.
7. Evenly scoop the batter into each cupcake liner until 3/4's full.
8. Bake the cupcakes for 15-18 minutes or until a skewer can be inserted and comes out clean.
9. Allow the cupcakes to cool in the pan for 10 minutes, then remove to a cooling rack to cool fully before icing.

Caramel Buttercream

1. In a large mixing bowl, beat the butter until creamy.
2. Sift the powdered sugar in and beat on low speed until mostly incorporate, then slowly increase the speed and beat until combined and smooth.
3. Pour the caramel sauce into the buttercream, beat together until fully incorporated.
4. Continue to beat on high for about 3-4 minutes or until the buttercream is light and fluffy.
5. If the buttercream is too thick for your liking, add a tbsp of heavy cream at a time until your desired consistency is reached.
6. Place the buttercream in a piping bag fitted with a piping tip of your choice.
7. Swirl the buttercream onto each cupcake.
8. Top each cupcake with caramel popcorn and drizzle with caramel sauce.
9. Enjoy!

Notes

Room temperature ingredients: Make sure that all of your ingredients are at room temperature before you begin baking. Cold ingredients won’t incorporate evenly into the batter, which can lead to dense cupcakes that may not rise properly. Taking the time to let your ingredients warm up can make a significant difference in the final texture and flavor of your cupcakes.

Don’t overmix the cupcake batter: Overmixing the cupcake batter can lead to a disappointing outcome, resulting in dense and chewy cupcakes, rather than achieving the desired light and fluffy texture that everyone loves.

Don’t overfill the cupcake liners: Only fill the cupcake liners about 3/4’s full, as any more than that could increase the risk of the cupcakes spilling over and potentially sticking to the pan during the baking process.

Allow cupcakes to cool: Make sure that your cupcakes have cooled fully before you proceed to hollow them out. If the cupcakes are still warm, you run the risk of them crumbling and falling apart easily.

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