Cakes
Butter Popcorn Caramel Cupcakes Recipe
Servings |
MetricUS Imperial
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Ingredients
For the plain cupcakes
- 2 1/4 all purpose flour
- 1 2/3 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon Salt
- 2/3 cup butter
- 1 1/4 cups whole milk
- 1 teaspoon clear vanilla extract
- 5 egg whites
For the frosting
- 1/2 cup salted butter
- 1 cup packed light brown sugar
- 1/4 cup plus 2 tablespoons heavy cream
- 1 teaspoon kosher salt
- 2 1/2 cups confectioners' sugar
- 1-2 teaspoons Sea Salt
For the popcorn
- 1 bag buttered popcorn popped
Ingredients
For the plain cupcakes
For the frosting
For the popcorn
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Instructions
- Heat oven to 350 degrees F.
- Place a paper baking cup 24 cupcake wells of the muffin pan; set aside.
- In large bowl, beat all cake ingredients together (except egg whites) until just combined.
- Beat in egg whites for 2 minutes.
- Pour into baking pan.
- Bake 15 to 20 minutes or until a toothpick inserted in center of cupcakes come out clean.
- Cool 10 minutes in pan before removing to a wire rack for additional cooling.
For the frosting
- In a 2-quart saucepan, melt butter over medium-high heat until butter becomes a dark golden brown (amber color) with a nutty aroma, 3 to 5 minutes. Watch closely to prevent burning of the butter.
- Add brown sugar and boil for 1 minute, whisk continuously. Decrease heat to medium and add 1/4 cup cream and Kosher salt.
- Continue whisking for 2 minutes. Add more salt if needed.
- Remove from heat and set to cool. Reserve 3 tablespoons of salted caramel in a small bowl; set aside. This will be used to drizzle on the popcorn.
- Allow the remaining caramel to cool till warm to the touch.
- Drop 2 cups of confectioner's sugar in it and whisk until just combined.
- Place a large dollop of frosting onto cupcakes and spread to create dome-shaped tops.
- Before the frosting dries, place popcorn onto the applied frosting.
- Reheat reserved caramel if necessary by heating in the microwave for 15 seconds.
- Drizzle caramel on popcorn cupcakes.
- Sprinkle a pinch of sea salt and serve.
Recipe Notes
When you add the confectioner's sugar to the caramel, some brown sugar-caramel clumps may be seen which is okay. Add the remaining 1/2 cup confectioner's sugar if needed to stiffen frosting.