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Martha Collison's salted caramel popcorn cupcakes
Everyone's favourite things all in one cupcake! Crunchy popcorn and a rich, salted caramel icing make these irresistible
Vegetarian
Makes16
CourseCake
Prepare25 mins
Cook20 mins
Total time45 mins
125g butter, softened
200g light brown soft sugar
2 Waitrose British Blacktail Free Range Eggs large
2 tbsp golden syrup
225g plain flour
2 tsp baking powder
120ml milk
20g Butterkist Toffee Popcorn
For the icing
100g butter
200g dark brown soft sugar
80ml double cream
250g icing sugar, sieved
1 pinch sea salt
Remaining popcorn, to decorate
Preheat the oven to 180°C, gas mark 4, and line two 8-hole muffin tins with 16 muffin cases. Use an electric whisk to cream together the butter and brown sugar until pale and fluffy (for about 4-5 minutes). Beat in the eggs, one at a time, followed by the golden syrup.
In a separate bowl, combine the flour and baking powder. Add this gradually into the butter and egg mixture until a thick batter forms. Finally, stir in the milk and popcorn.
Divide the mixture between the muffin cases and bake for 15-20 minutes, or until the cakes are risen, golden and a skewer inserted comes out clean. Allow the cupcakes to cool completely before decorating.
To make the icing, melt the butter in a small saucepan. Once melted, stir in the brown sugar and double cream and simmer over a medium heat for 3-4 minutes until smooth and bubbling. Remove from the heat and sieve over the icing sugar. Beat the sugar and salt in using a wooden spoon until the icing is thick and holds its shape.
Spoon a dollop of icing onto the top of each cupcake and use a palette knife to spread it out to the edges. Top each cake with a few pieces of popcorn to finish. These cupcakes will keep for 3-4 days in the fridge.
