Feeling sick of sugar and chocolate yet? I'm not but that's because I can't eat it! I hope everyone had a wonderful Easter and enjoyed special time with your family and friends. We had a quiet Easter over at the Whimsical House.... pottering in the garden, relaxing on the deck, catching up with family and friends, lots of great food and a bit of painting - which turned disastrous. Visit me on Facebook to see what happened! I will tell that story in a bit more depth another day... because today I don't want to think or talk about it!
However I do want to talk about these YUMMY Caramel Popcorn Cupcakes. They are a re-hash of an old recipe but I just wanted to share them again with you because they were SO popular.
They make a great birthday cake or novelty cake for a "movie themed" party.
There are a few steps to making these but it is a pretty easy cupcake to make and decorate, requiring only a medium baking skill. The finished effect is worth the little bit of effort you have to go to with making the different componets.
To make your "popcorn" inspired cupcake papers I simply bought a pack of red striped cupcake papers from this shop on EBAY . To get the popcorn logo I cut it out from these free printable cupcake wrappers HERE. I stuck the "popcorn" logo on the cupcakes after the cake had been cooked, just in case it melted off during the cooking process.
Caramel Popcorn Cupcakes
Caramel Butter Cake:- 125g Butter
- 1 Tsp Vanilla Extract
- 1 Cup Firmly Packed Brown Sugar
- 2 Eggs
- 1 Tbsp Golden Syrup
- 1 Cup SR Flour
- ½ Tsp Cinnamon
- ½ Cup Milk
- 1 Cup Brown Sugar
- 3 Tbsp Water
- ½ Tin Condensed Milk
- ½ Tsp Salt
- ¼ Cup Icing Sugar
- (You will have extra icing – suitable to freeze)
- 250g Butter
- 250g Copha
- 1 Tsp Vanilla Essence
- 750g Icing Sugar (approx)
- 1 ½ Tbsp Pavlova Magic (you can omit this)
- 1/4 cup of water
- 1 Packet Caramel Corn
- 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.
- Preheat oven to 170 degrees. Set out muffin papers in muffin tin.-
- Beat butter, vanilla and sugar with mixer until light and fluffy.-
- Beat in eggs one at a time; beat in golden syrup. Fold in sifted dry ingredients andmilk.-
- 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.
- Soften copha in microwave until pliable. Be careful not to melt. Place both copha andbutter 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 notneed the whole 750g.
- Add pavlova magic and water. Leave to mix for about 10 minutes.
- 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.
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On another note - I have decided to change my "Store" into a "Free Printables" page for the nursery prints that I had been doing. I thought they would be better as freebies than buying the images. So go nuts downloading the PDF's or saving the images and making pretty nurseries. I would love to see what people create with them so be sure to send me photo's of any that you use so I can feature them here on the blog! Email photo's to diaryofwhimsicalwife{at}gmail.com!
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