Salted caramel popcorn cupcakes
Salted caramel popcorn cupcakes
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Ingredients
Method
Preheat the oven to 180°C, gas mark 4, and line two 8-hole muffin tins with 16 muffin cases. Use an electric whisk to cream together the 125g butter and brown sugar until pale and fluffy (for about 4-5 minutes). Beat in the eggs one at a time, followed by the golden syrup.
In a separate bowl, combine the flour and baking powder. Add this gradually into the butter and egg mixture until a thick batter forms. Finally, stir in the milk and popcorn.
Divide the mixture between the muffin cases, then bake for 15-20 minutes, or until the cakes are risen, golden and a skewer inserted comes out clean. Let the cupcakes cool completely before decorating.
To make the icing, melt 100g butter in a small saucepan. Once melted, stir in the dark brown sugar and double cream, then simmer over a medium heat for 3-4 minutes until smooth and bubbling. Remove from the heat and sieve over the icing sugar. Beat the sugar and salt in using a wooden spoon until the icing is thick and holds its shape.
Spoon a dollop of icing onto the top of each cupcake and use a palette knife to spread it out to the edges. Top each cake with a few pieces of popcorn to finish. These cupcakes will keep for 3-4 days in the fridge.
