Toffee Popcorn Cupcakes

Toffee popcorn cupcakes. Because sugar coated corn needs more sugar, baby.

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At the moment I’m one of those people who is irritatingly joyous and content with the world, to the point you’d probably enjoy slapping me.

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I still have like 3 weeks before I go back for my last year of law at university (pinch me, I’m old!), and I am very much enjoying my time off. Lazy pancakes-in-bed mornings, walks in the sun hatching eggs in Pokémon Go, working a couple of days a week, spending weekends with Sean and genuinely getting enough sleep for once. Yeah, I hate me too. Don’t worry, the bliss won’t last!

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My time off obviously includes plenty baking (and eating), including these wonderful toffee popcorn cupcakes for a charity bake sale at work a couple of weeks ago!

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Fluffy dark brown sugar cupcakes swirled with whipped toffee buttercream and topped with whole pieces of sticky toffee popcorn. Seriously, if you don’t want one, I question your judgement.

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These were the fastest selling cakes at the bake sale for local charity Befriend A Child, and everyone who managed to snaffle one seemed to really enjoy it! These are no more difficult than any other cupcake recipes on the site, and the only non-supermarket sourced ingredient (which is optional) is a little toffee flavouring. This stuff adds delicious flavour and lasts a long time, I use this brand if you’re interested.

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To make these toffee popcorn cupcakes, you’ll need to start by preheating your oven and lining a 12-hole muffin/cupcake tin with cupcake cases.

Weigh some butter/margarine, sugar, eggs, flour, salt and toffee flavouring (if using) into a large bowl all at once and beat well with a wooden spoon or an electric whisk until fully combined and smooth.

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Spoon the mixture evenly into your cupcake cases. I found some pretty red foil ones that reminded me of a Butterkist popcorn bag!

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Top each cupcake with a sprinkling of smashed up toffee popcorn. I used the classic Butterkist kind, but feel free to use another brand or make your own.

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Pop the cupcakes into the oven until golden and springy to touch.

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Cool the cakes in their tins a little before removing them and allowing to cool completely on wire racks.

To make the toffee buttercream, place some butter and some icing sugar into a large bowl and beat well until incorporated.

Add in some more icing sugar, some brown sugar and toffee flavouring (if using) and beat well again until incorporated.

If you are using a food mixer, simply put it on its highest setting with the beater attachment and leave it to whip up for a few minutes. If you’re making the icing by hand, just beat it until it looks a little lighter and fluffier. It’s a tough job by hand, but the end result is worth it!

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Either spoon your icing into a piping bag and pipe a big swirl of the toffee buttercream onto your cakes, or just use a knife to spread icing generously onto each one.

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Top the cakes with pieces of the toffee popcorn, feel free to drizzle over some toffee or caramel sauce too!

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These toffee popcorn cupcakes are really hard to resist, so sticky sweet and delicious, if you make them, they definitely won’t last long around your friends and family!

Toffee Popcorn Cupcakes

Yield: 12 cupcakes

Toffee Popcorn Cupcakes

Delicious brown sugar cupcakes topped with whipped toffee buttercream and some classic toffee popcorn!

Ingredients

    For the cupcakes:
  • 200g softened butter/margarine
  • 200g soft dark or light brown sugar
  • 4 eggs
  • 200g self-raising wholemeal or white flour
  • Pinch of salt
  • A few drops of toffee flavouring (optional)
  • A handful of smashed up toffee popcorn (such as Butterkist)
    For the buttercream:
  • 250g softened butter
  • 350g icing sugar
  • 100g soft dark or light brown sugar
  • A few drops of toffee flavouring (optional)
  • A handful or two of toffee popcorn to decorate (such as Butterkist)

Instructions

    For the cupcakes:
  1. Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan – and line a 12-hole or two 6-hole muffin tins with some paper cases.
  2. Weigh your butter/margarine, sugar, eggs, flour, salt and the toffee flavouring (if using) into a large bowl all at once and beat well with a wooden spoon or an electric whisk until fully combined and smooth.
  3. Spoon the mixture evenly into your cupcake cases.
  4. Top each cupcake with a sprinkling of smashed up popcorn.
  5. Pop the cupcakes into the oven for 25-30 minutes until golden and springy to touch.
  6. Cool the cakes in their tins for 5-10 minutes before removing them and allowing to cool completely on wire racks.
    For the buttercream:
  1. Place your butter and half your icing sugar into a large bowl and beat well until incorporated.
  2. Add in the remaining icing sugar, the brown sugar and the toffee flavouring (if using) and beat well again until incorporated.
  3. If you are using a food mixer, simply put it on its highest setting with the beater attachment and leave it to whip up for a few minutes. If you’re making the icing by hand, just beat it until it looks a little lighter and fluffier!
  4. Either spoon your icing into a piping bag and pipe a big swirl of the toffee buttercream onto your cakes, or just use a knife to spread icing generously onto each one.
  5. Top the cakes with pieces of the toffee popcorn, feel free to drizzle over some toffee/caramel sauce too!
  6. Enjoy!

*Feel free to drizzle over some homemade or shop-bought toffee/caramel sauce for extra sex-appeal!

http://maverickbaking.com/toffee-popcorn-cupcakes/

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