Last night I had a party for my 30th birthday, and these Salted Caramel Popcorn 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 Cheese & Red Pepper Muffins, and some Rocky Road.
To make the cupcakes I creamed together butter and caster sugar.
I added eggs, one at a time, mixing between each addition. Followed by vanilla extract. Finally I stirred in 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 butter, icing sugar, Dr Oetker Caramel flavour, and salt. I used a piping bag and nozzle to swirl the buttercream onto each cake.
Then I got a bag of toffee popcorn and stuck it all over the buttercream. Finally I sprinkled some gold edible glitter all over the Salted Caramel Popcorn Cupcakes!
The Salted Caramel Popcorn 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
Vanilla sponge, salted caramel buttercream, sweet caramel popcorn
- 175 g Butter
- 175 g Caster sugar
- 3 Eggs large
- 2 tsp Vanilla extract
- 175 g Self raising flour
- 300 g Icing sugar
- 150 g Baking spread
- 1 1/2 tsp Caramel extract
- 1/2 tsp Salt
Filling & Decoration
- 175g Carnation caramel
- 1 tsp Salt
- 1 bag of Toffee popcorn
- Edible glitter
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
To make the cupcakes cream together the butter and the caster sugar
Add the eggs, one at a time, mixing between each addition. Then add the vanilla extract
Fold in the self raising flour
Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely
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
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
Stick the toffee popcorn all over the buttercream and add edible glitter, serve immediately
Store in an airtight container in a cool place, eat leftovers within 3 days
If you like this, check out more of my Cupcake recipes!
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