Caramel popcorn cupcake

A recipe from

Adapted from 6 Bittersweets

Makes 12-15 cupcakes

2 cups all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup (120g) unsalted butter, room temperature

1 cup packed brown sugar

1 tsp vanilla extract

2 large eggs, room temperature

400g can of creamed corn, pureed

Caramel buttercream (recipe below)

Caramel popcorn, to garnish (recipe below)

  1. Preheat oven to 180C (350F). Line 2 muffin pans with paper liners.
  2. In a medium bowl, stir together flour, baking powder, baking soda and salt; set aside.
  3. Cream butter and brown sugar on medium high until fluffy. Add vanilla then eggs, one at a time, until well incorporated after each addition. Reduce speed to low.
  4. Add 1/2 flour mixture and 1/2 creamed corn puree and beat until just combined after each addition. Repeat for remaining ingredients.
  5. Divide batter evenly among lined cups, filling each 3/4 full.
  6. Bake for 20-25 minutes, or until a toothpick  comes out clean when inserted. Cool in pan for 1 minute, then transfer to wire rack to cool completely. (Unfrosted cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers).
  7. Pipe/Spread caramel buttercream on top each cupcake.
  8. Top with pieces of caramel popcorn before serving.

Caramel buttercream

Adapted from a recipe by A Table For Two

Makes 1/2 cup

1/4 cup sugar

1/4 cup water

1/2 cup thickened cream

25g butter, cubed

1/4 icing sugar, sifted

200g unsalted butter, softened

  1. Dissolve water and sugar in a medium saucepan over medium heat. Turn up the heat and let it boil for 5 minutes, without stirring, until sugar starts to colour.
  2. When it reaches a golden colour, carefully pour the cream into the sugar and keep stirring. (The sugar may seize and clump together but keep stirring to dissolve it again).
  3. Remove from heat and whisk in the 25g of butter into the caramel, a bit at a time.
  4. Set aside to cool.
  5. Cream the remaining butter with icing sugar until fluffy.
  6. Add the cooled caramel and beat until well combined.

Caramel popcorn

Recipe from Taste

Makes 7 cups

2 tbsp vegetable oil

1/4 cup corn kernels

60g butter

1/3 cup sugar

1 tbsp honey

  1. Heat oil in a large saucepan over medium heat. Add corn kernels and cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.
  2. Combine butter, sugar and honey in a saucepan over medium heat. Stir for 5 minutes or until sugar has dissolved. Bring mixture to the boil, without stirring, for 5 minutes or until light golden. Remove from heat.
  3. Line baking tray with baking paper.
  4. Pour caramel mixture over popcorn and stir until popcorn is coated. Spread popcorn over baking tray and set aside to cool.
  5. Break into pieces.