Salted Caramel Popcorn Cupcakes
Ingredients
- 12 vanilla cupcakes (store bought or homemade)
- 1 bag creamy toffees
- 80-100ml Elmlea Double Cream
- 50g popcorn kernels
- 1 tbsp oil for cooking
- Good pinch crushed sea salt
- 250g unsalted butter, softened
- 450g fine icing sugar
- 1 tsp vanilla extract
Method
- Start by making the caramel sauce. Unwrap the toffees and place into a saucepan with the cream and gently heat together until the toffee melts and you have a caramel sauce. Allow to cool.
- Meanwhile, heat a large pan with 1 tbsp oil and add in the popcorn kernels. Place on the lid, shake around and allow the kernels to pop.
- Remove off the heat and discard any corn which didn’t pop.
- Make a buttercream by beating together the butter, icing sugar and for 8-10 minutes until soft and fluffy.
- Place into a piping bag fitted with a star nozzle and pipe rosettes on top of the cupcakes.
- Mix half of the caramel sauce with the popcorn to coat and grind over some coarse sea salt.
- Take spoonful’s of the caramel popcorn onto the buttercream. to finish, drizzle over the remaining caramel sauce and serve.