Sunday, 26 July 2015

Popcorn Cupcakes with Salted Caramel Buttercream





I've been really busy this month, which is why my blog has been a bit quieter than usual. Last night I had a party for my 30th birthday (the actual day is on Thursday), and these 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!), some Pepperoni Pizza Muffins - I also did a veggie friendly version using Quorn 'ham' - and some Rocky Road.


To make the cupcakes I made a simple vanilla sponge. 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 15 purple cases (my favourite colour!) and baked them for 20 minutes on 180C/375F/Gas Mark 4.


I left the cupcakes to cool and 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! They looked really attractive and were the first item on the cake buffet to disappear fast. I'd only decided to make them at the last minute, so I'm glad I did.





print recipe

Popcorn Cupcakes with Salted Caramel Buttercream
Ingredients
  • 440g Butter
  • 240g Caster sugar
  • 4 Eggs
  • 2 tsp Vanilla extract
  • 240g Self raising flour
  • 400g Icing sugar
  • 1 1/2 tsp Caramel extract
  • 1/2 tsp Salt
  • 1 bag of Toffee popcorn
Instructions
To make the cupcakes cream together 240g of the butter and the caster sugar. Add the eggs, one at a time, mixing between each addition. Then the vanilla extract. Then fold in the self raising flourPut the cupcake batter into the cases and bake for 20 minutes on 180C/375F/Gas Mark 4Make the buttercream by mixing together 200g of the butter, the icing sugar, caramel extract and salt. When the cupcakes were fully cool, use a piping bag and nozzle to swirl the buttercream onto each oneStick the toffee popcorn all over the buttercream

4 comments:

  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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  2. CONGRATULATIONS on your up and coming milestone birthday hun x

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