Salted Caramel Popcorn Cupcakes

Today is #NationalPopcornDay – therefore, I couldn’t resist baking with my favourite sweet snack!

These cupcakes are made from a sweet and salty caramel sponge infused with popcorn pieces throughout along with a smooth salted caramel buttercream and Propercorn’s new ‘Salted Caramel’ popcorn to decorate.

Each cupcake is fabulously free from gluten, wheat and dairy and tastes delicious!

Have a poppin’ day!

Ingredients

For the Sponge

• 200g Light Brown Sugar
• 125g DF Butter
• 1 Tsp Vanilla Extract
• 2 Eggs
• 2 Tbsp Golden Syrup
• 225g GF Plain Flour
• 2 Tsp GF Baking Powder
• 100ml DF Milk (I use Oat Milk)
• 15g of Popcorn (I used Propercorn ‘Salted Caramel’ Popcorn)

For the Frosting/Decorating

• Betty Crocker ‘Salted Caramel Icing’
• Propercorn ‘Salted Caramel’ Popcorn

Instructions

Method for Sponge

1. Pre-heat the oven to 180 degrees celsius.
2. Place the sugar, butter and vanilla extract into a large mixing bowl. Use an electric whisk, on a medium to high speed, to mix the ingredients together; whisk until the mixture is light and creamy.
3. In a separate bowl, crack 2 eggs and beat them with the same whisk until they appear light and frothy.
4. Slowly add the beaten eggs and golden syrup into the mixture and whisk on a high speed until it appears light, fluffy and creamy.
5. Sift the flour and baking powder bit by bit into the mixture and fold it in a figure of 8 – do this until all the flour is folded in.
6. Next, add the milk and popcorn and mix until combined.
7. Using a big spoon, spoon the mixture evenly into 12 cupcake cases.
8. Bake in the pre-heated oven for 20 minutes. Check to make sure the cupcakes are well risen and cooked properly; do this by interesting a skewer into the middle of each cupcake and be sure it comes out clean.
9. Leave the cupcakes to stand for 10 minutes before transferring them onto a cooling rack.

Method for Frosting/Decorating

1. Once the cupcakes are cool, you can begin to decorate.
2. Using a large spoon, place a generous amount of the Betty Crocker Salted Caramel Icing onto each cupcake. Spread the icing so that it evenly covers the top of each cupcake.
3. Top each cupcake with the salted caramel popcorn.
4. For an additional (and optional extra) finishing touch, melt 15g of the Betty Crocker Salted Caramel Icing to drizzle over the top of each cupcake.

I look forward to seeing your creations!

Don’t forget to tag #queenofthedesserts and follow me on my Instagram page @queen.of.the.desserts

x

Disclaimer:

– Please note that this recipe has been inspired and adapted from a recipe published on the Waitrose website. View the original ‘Martha Collison’s salted caramel popcorn cupcakes’ here.

– Although my bakes are designed to be free from and fabulous, please be aware that some products I use/recommend may contain traces of allergens. Therefore, please always double-check the ingredients and make sure they are suited to you and your dietary needs.