Salted Caramel Popcorn Cupcakes

Last night I had a party for my 30th birthday, and these Popcorn & Salted Caramel Cupcakes were such a hit I had to share the recipe! For the party I also made two Chocolate Guinness Cakes with Baileys Buttercream (my absolute favourite cake!), some Pepperoni Pizza Muffins – I also did a veggie friendly version using Quorn ‘ham’ – and some Rocky Road.
 
 
 

 

To make the cupcakes I creamed together 240g butter and 240g caster sugar.

I added four eggs, one at a time, mixing between each addition. Followed by 2 tsp vanilla extract. Finally I stirred in 240g self raising flour.

I put the cupcake batter into cupcake cases and baked them for 20 minutes on 180C/160C Fan/375F/Gas Mark 4.

Once the cupcakes were cool I used a cupcake corer to make a hole in the centre of each one and filled it with Carnation caramel that I had mixed salt into.

I made the buttercream by mixing together 200g butter, 400g sifted icing sugar, 1 1/2 tsp of Dr Oetker Caramel flavour, and 1/2 tsp salt. I used a piping bag and nozzle to swirl the buttercream onto each cake.

I got a bag of toffee popcorn and stuck it all over the buttercream. Finally I sprinkled some gold edible glitter all over!

The cupcakes looked really attractive and were the first item on the cake buffet to disappear. I’d only decided to make them at the last minute, so I’m glad I did. They are so yummy and the hidden centre is an indulgent surprise!

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Popcorn & Salted Caramel Cupcakes

Servings 15

Ingredients

Sponge

  • 240 g Butter
  • 240 g Caster sugar
  • 4 Eggs
  • 2 tsp Vanilla extract
  • 240 g Self raising flour

Buttercream

  • 400 g Icing sugar
  • 200 g Baking spread
  • 1 1/2 tsp Caramel extract
  • 1/2 tsp Salt

Filling & Decoration

  • 200g Carnation caramel
  • 1 tsp Salt
  • 1 bag of Toffee popcorn
  • Edible glitter

Instructions

  1. To make the cupcakes cream together the butter and the caster sugar

  2. Add the eggs, one at a time, mixing between each addition. Then add the vanilla extract
  3. Fold in the self raising flour
  4. Put the cupcake batter into cases in a cupcake tin and bake for 20 minutes on 180C/160C Fan/375F/Gas Mark 4

  5. Mix together the caramel and the salt. Once the cupcakes have cooled, use a knife or cupcake corer to make a hole in each cake, then fill it with the caramel mixture

  6. Make the buttercream by mixing together the butter, the icing sugar, caramel extract and salt. When the cupcakes are fully cool, use a piping bag and nozzle to swirl the buttercream onto each one

  7. Stick the toffee popcorn all over the buttercream and add edible glitter, serve immediately

 

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4 comments / Add your comment below

  1. Happy Birthday in advance!! These cupcakes look so cute, I'm not surprised they disappeared quickly. Love your chocolate guiness cake too – a favourite of mine as well.

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