Salted popcorn caramel cupcakes

Ingredients

Cupcakes:

100g Flora Buttery
100g Waitrose Golden Caster Sugar
2 medium Waitrose British Blacktail Free Range Eggs 
100g self-raising flour

Icing: 

250g Butter, softened

500g icing sugar

Decoration:

Salted popcorn, popped according to pack instructions

Waitrose Seriously Buttery Caramel Dipping Sauce

Method

1. Preheat the oven to 190°C, gas mark 5. Line a 12-hole cake tin with 12 paper cases.

2. Whisk the Flora Buttery with the sugar until pale and fluffy. Whisk in the eggs, one at a time until combined. Fold in the flour and spoon into the paper cases.

3. Bake for 15-18 minutes until golden and a skewer comes out clean. Allow to cool on a rack.

4. To make the butter icing, use an electronic mixer and beat the butter for 2 minutes.

5. Gradually add the icing sugar and once all of it has been incorporated, beat on maximum speed until the mixture is light and fluffy. This will take around 5 minutes.

6. Place a star shaped nozzle onto a piping bag and, using a spatula, transfer the buttercream inside the piping bag. The buttercream is now ready for piping.

7. Follow the instructions on the popcorn packet to pop the corn. Once cooled, pipe your icing onto the cupcakes.  Carefully roll each iced cupcake in the popcorn until fully covered. Finish with a drizzle of caramel sauce.