Caramel Popcorn Cupcakes Recipe

Caramel Butter Cake

Preheat oven to 170 degrees. Set out muffin papers in muffin tin.-
Beat butter, vanilla and brown sugar with mixer until light and fluffy.-
Beat in eggs one at a time; beat in golden syrup. Fold in sifted dry ingredients and milk.-
Fill the cupcake papers half way and make an indent in the mixture. Spoon a teaspoonof salted caramel in the indent and place the rest of the mixture on top.-
Bake for about 25-30 mins. Set aside cupcake to cool.

Salted Caramel

Place brown sugar, water & salt into a saucepan and simmer over a medium heat untilmixture starts to darken and thicken.
Take off heat and add ½ tin of condensed milk &icing sugar and stir through. Place back on heat and simmer for 3 – 5 minutes –stirring constantly.
Mixture should be a thick runny consistency – if not add more icing sugar. Set aside to cool.

Butter Cream

Soften copha in microwave until pliable. Be careful not to melt. Place both copha and butter into mixing bowl, add vanilla essence and beat for 1-2 minutes until combined.
Add icing sugar 1 cup at a time until you’re happy with the consistency. You may not need the whole 750g.
Add pavlova magic and water. Leave to mix for about 10 minutes. Set aside making sure it stays covered otherwise it will dry out. This buttercream is suitable to freeze as the recipe makes more than you will need.

Assembling

Ice cupcakes with butter cream icing and carefully place popcorn pieces over the icingto cover the top of the cupcake, trying to keep gaps to a minimum.
Use pieces of popcorn with dabs of icing on it to fill in gaps and create a uniformed top.