Waitrose and Partners
Martha Collison's salted caramel popcorn cupcakes

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

4 out of 5 stars(1) Rate this recipe
  • Makes16
  • CourseCake
  • Prepare25 mins
  • Cook20 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


Typical values per item when made using specific products in recipe


1,589kJ/ 387kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating