OOO WHAT A MOUTHFUL!
While I was baking up a storm, Daft Punk was booming through the kitchen.
I'm a big fan of popcorn and I've been observing how the food industry has been getting very creative with its flavours. If anyone has ever tried Propercorns fiery worcester sauce and sun-dried tomato then I'm sending out a cyber high five to you right about now. IN-CRED-IBLE.
I thought it was about time I put some popcorn on top of some delicious cupcakes.
If you're a fan of the salty and sweet combo, give these cupcakes a try when you have to turn up to a party with goodies.
Ingredients for 12 cupcakes.
125g salted butter
140g caster sugar
200g self raising flour
1 tsp baking powder
2 medium eggs
1 tbsp toffee sauce
2 tbsp milk
150g Green and Black's sea salt chocolate, chopped into small chunks.
Topping:
125g salted butter
250g icing sugar
1 tbsp toffee sauce
1 tbsp milk
Toffee popcorn
Dr Oetker gold spray
Method:
Preheat oven 180° c.
Beat butter and sugar until combined and fluffy, then add eggs one at a time.
Add flour, baking powder, stir in toffee sauce and chocolate. Don't over beat.
Scoop mixture into 12 muffin cases.
Bake for 25 minutes.
Once risen and slightly golden, take out immediately and leave to cool until cold to touch.
Once risen and slightly golden, take out immediately and leave to cool until cold to touch.
Butter cream:
Whisk butter, icing sugar and milk.
Stir through toffee sauce.
Pipe generously on each cupcake, top with popcorn and drizzle more sauce on top.
Quickly spray a bit of gold on each cupcake.
Quickly spray a bit of gold on each cupcake.
DONE!
