Caramel Popcorn Cupcakes

Caramel Popcorn Cupcakes 3 :: www.scarletscorchdroppers.com

Deliciously moist brown sugar caramel  cupcakes, topped with caramel buttercream, and a tower of caramel popcorn. Sweet, sticky, gooey and satisfying, just the thing to celebrate the end of January! 

Right now the house is filled with flowers. There are delicate pink roses sat on the hearth, beautiful petals twisting outwards from the bud. In the kitchen window vibrant yellow daffodils nod their trumpet heads, and cheerful tulips brighten the side table. It makes me so happy when spring flowers find their way into florists and supermarkets. Bunches of daffodils, stacked up, green stems tied together with string, buds still closed waiting to burst open. Tulips wrapped in brown paper, pastel colours and bright green leaves. A promise of spring when its gloomy and grey.

Caramel Popcorn Cupcakes 2 :: www.scarletscorchdroppers.com

Caramel Popcorn Cupcakes 6 :: www.scarletscorchdroppers.com

Today we say goodbye to January – hurray! Has it seemed like a long month to you? It has for me. I’m always quite glad to see the back of it. It feels like the year can really get underway once its gone. Once February comes along, and the little green shoots of bulbs are poking their way out of frozen ground, it seems as if March is just around the corner, and then we’re almost at Easter, and after that the warmth of summer and everything it brings can’t be too far away.

Caramel Popcorn Cupcakes 8 :: www.scarletscorchdroppers.com

These cupcakes are to celebrate the end of the toughest month of the year, to celebrate February and the promise of Spring.

They are deliciously scrummy little cupcakes, a real sweet treat. The recipe list may look quite long, but most of the ingredients are repeated. Made with brown sugar, and golden syrup, they are rich and caramelly. The brown sugar makes them extra soft and moist.

Caramel Popcorn Cupcakes 5 :: www.scarletscorchdroppers.com

The buttercream is flavoured with caramel sauce, and they’re topped with a soaring tower of caramel coated popcorn.

Oh that popcorn. I just couldn’t stop eating it as I was taking my photos, sneaking little golden sticky bites of it away. Its covered in caramel and heated in the oven on a low heat to create an even coating. It sets, but not too hard, making it the perfect texture to cover the popcorn, giving it a shiny glossy coating and a moreish crunch. While its still warm its shaped and placed on the cupcakes, a crowning glory.

A drizzle of caramel sauce, and a little dark chocolate for a little bitter contrast if you fancy, finishes them off.

Caramel Popcorn Cupcakes 3 :: www.scarletscorchdroppers.com

They’re sticky, messy and incredibly satisfying. Dive into them with a fork, smash through the popcorn and dig in.

Caramel Popcorn Cupcakes 3 :: www.scarletscorchdroppers.com

notes// 

– read through the timings before beginning the recipe. The buttercream and the popcorn both require a little time to cool or bake so you may wish to make them earlier in the process. 

– the popcorn needs shaping as soon as it comes out of the oven while its still warm. It shouldn’t be too hot, but be careful! A little longer in the oven won’t hurt it, so leave it in a few minutes more if you’re not ready to top of the cupcakes. 

 

Caramel Popcorn Cupcakes

(makes 12)

Ingredients 

for the cupcakes 

170g unsalted butter, softened to room temperature

115g dark brown sugar

55g caster sugar

170g self raising flour

3 medium eggs

50ml milk

1 teaspoon vanilla extract

2 tablespoons golden syrup

 

for the buttercream

125g caster sugar

100ml water

1 tablespoon golden syrup

150ml double cream

25g butter

100g unsalted butter, softened

60g full fat cream cheese, softened to room temperature

150g icing sugar

 

for the popcorn

100g pre-popped popcorn

4og golden syrup

60g unsalted butter

pinch cream of tartar

1/4 teaspoon salt

1/4 teaspoon bicarbonate of soda

25g dark chocolate to drizzle, optional.

 

Method

First, make the cupcakes. 

Preheat the oven to 180C/ 160C fan / 350F.

Line a 12 hole cupcake tin with paper cases.

In a large bowl, cream together the butter, dark brown sugar and caster sugar. Beat until the mixture has paled and is smooth.

Add in one of the eggs along with a tablespoon of flour. Mix to combine. Repeat with the remaining eggs, adding a tablespoon of flour each time. Finally beat in the remainder of the flour.

Beat in the milk, vanilla extract and golden syrup until all the ingredients are well combined.

Divide the batter evenly between the 12 cases.

Put into the centre of the pre-heated oven, and bake for 18 – 20 minutes, or until the cupcakes are risen and golden, and an inserted skewer comes out clean.

Transfer to a wire rack and cool completely.

Make the buttercream. Begin by making the caramel sauce that will flavour the buttercream. Take a large pan and heat together the caster sugar, water and golden syrup. Bring to the boil and allow to bubble away, until much of the water has evaporated, and the sugar is turning a golden amber colour.

Remove from the heat and melt in 25g of butter, then whisk in the cream. If any of the sugar has solidified, put back on the heat for a few minutes to melt it again. Put to one side and cool completely.

Once cool, beat 100g of butter until soft, then sift in the icing sugar and beat until the buttercream is light and fluffy. Add two tablespoons of your cooled caramel sauce, reserving the remainder of the sauce to drizzle over the cupcakes. Fold in the caramel. Spread evenly over the cooled cupcakes. No need to pipe as we’re going to top them with the popcorn.

Make the popcorn.

Preheat the oven to 90C/ 70C fan / 200F.

Line a baking sheet with greaseproof paper and spread out your popcorn across the sheet.

Heat the golden syrup, butter, cream of tartar and salt in a heavy based pan. Bring to the boil and allow to bubble away for about 5 minutes. Remove from the heat and stir in the bicarbonate of soda. The mixture will bubble up. Pour over the popcorn and stir until the popcorn is evenly covered.

Put in the oven and heat on a low heat, stirring occasionally, for about half an hour.

Remove from the oven and straight away mould the popcorn with your hands and top your cupcakes.

Drizzle with the remaining caramel sauce.

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Comments:

  1. Sounds completely divine!

  2. They look and sound amazing!!! I’m so excited to make these now. Thank you for sharing the recipe.

  3. lucyparissi says:

    Gorgeous photos! I love the idea of popcorn topping… not sure my teeth would agree. You are on a roll! Pinned x

  4. I’ll just have the popcorn please! xx

  5. I love your recipes but, and maybe I was being thick, but I didn’t get that it was the smaller amount of butter that went into the butterscotch so it’s ruined the recipe. 🙁

    • Oh no Louisa! I’m so sorry about that, i’ll have another look at the recipe and see if I can make it clearer. So sorry it didn’t work for you. Jennie x

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