CARAMEL POPCORN CUPCAKES
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CARCEL POPCORN CUPCAKES
If you are a caramel popcorn lover like me and my family, you will get kicks from these cupcakes like we did! I know, I know, this sounds strange and I'm pretty sure the people who invented this recipe have 1 of 3 reactions: Fun (sounds amazing!), Confusion (how do you make cupcake popcorn? ??), or Utter Disgust ( he had lost his senses).
My close friend reacts in exactly the same way. But when friends are excited and friends who are confused bite, they both agree that it is very delicious. Friends of the same disgust refuse to even bite, lose it.
So, whatever your reaction, I still recommend that you at least try this and see if you change your mind. It is very nice!
I use store-bought caramel popcorn, but if you want to make it yourself from scratch, go ahead! Actually, not too long after making this cupcake, I made my own caramel popcorn and the results were amazing! It's easy to make.
I don't know when I will share the recipe because there is still a ton of other recipes waiting to be posted, but when I do that I will go back and link it here if someone wants to try it and throw some into this cupcake.
HOW TO MAKE A CARAMEL POPCORN CUPCAKES
By the way, let's discuss how we actually make these babies! I saw a few recipes for caramel popcorn for an idea of how I should make it, but most recipes are just plain cupcakes with some popcorn and caramel drizzle on top.
Now there's nothing wrong with that, but I think if I would give the title of this POPCORN RUBBER CUPCAKES I might as well make them into caramel Popcorn flavor, you know?
CARAMEL POPCORN CUPCAKES:
OPTIONAL FILLING:
CARAMEL BUTTERCREAM:
TOPPINGS:
FOR THE CARAMEL POPCORN CUPCAKES:
Preheat oven to 350 ° F (177 ° C). Line a 12-cup muffin tin with cupcake liners. Line a second tin with 6 liners, this recipe makes about 18 cupcakes.
In a large bowl, sift the flour, baking powder and salt and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, a large mixer or in a bowl, beat the butter and sugar on medium-high speed until light and fluffy, 3-4 minutes.
Scrape down the sides and bottom of the bowl. Add the sour cream, dulce de leche and vanilla and continue to beat until completely smooth and combined.
Scrape down the sides and bottom of the bowl again. Lower the speed to medium-low and mix in the eggs, one at a time until just combined.
Add 1/3 of the dry ingredients and just until combined, then add 1/2 of the buttermilk and mix until just combined. Continue mixing in 1/2 of the remaining dry ingredients, remaining buttermilk, then remaining dry ingredients. Remember to add after each addition before adding the next.
Pulse the caramel popcorn in a food processor until it forms very fine crumbs. You can shift it after, if you prefer. Measure out 1 and 1/2 cups and add it to the batter. Fold until completely combined.
Scoop batter into each liner, filling about 2/3 full way. Minutes for preheated oven for 16-18 minutes, or until toothpick inserted into the cupcake comes out clean.
Allow to cool in pans for about 5 minutes, then transfer to wire rack to cool completely.
Prepare one recipe for my homemade salted caramel sauce and allow it to be cool completely.
FOR THE CARAMEL BUTTERCREAM:
The bowl of a stand mixer, or a large mixer using a hand mixer, beat the soft butter and salt until super pale and fluffy, about 5-6 minutes.
Scrape down the sides and bottom of the bowl. Add half of the powdered sugar and beat on low speed until combined.
Once combined add dulce de leche OR cooled caramel sauce and continues to beat until combined and smooth.
Add remaining powdered sugar one cup at a time, mixing on low speed until it's all combined.
Increase speed to medium and high for about 5-7 minutes, or until frosting is light and fluffy.
Full Intructions : https://www.queensleeappetit.com/caramel-popcorn-cupcakes/
CARCEL POPCORN CUPCAKES
If you are a caramel popcorn lover like me and my family, you will get kicks from these cupcakes like we did! I know, I know, this sounds strange and I'm pretty sure the people who invented this recipe have 1 of 3 reactions: Fun (sounds amazing!), Confusion (how do you make cupcake popcorn? ??), or Utter Disgust ( he had lost his senses).
My close friend reacts in exactly the same way. But when friends are excited and friends who are confused bite, they both agree that it is very delicious. Friends of the same disgust refuse to even bite, lose it.
So, whatever your reaction, I still recommend that you at least try this and see if you change your mind. It is very nice!
I use store-bought caramel popcorn, but if you want to make it yourself from scratch, go ahead! Actually, not too long after making this cupcake, I made my own caramel popcorn and the results were amazing! It's easy to make.
I don't know when I will share the recipe because there is still a ton of other recipes waiting to be posted, but when I do that I will go back and link it here if someone wants to try it and throw some into this cupcake.
HOW TO MAKE A CARAMEL POPCORN CUPCAKES
By the way, let's discuss how we actually make these babies! I saw a few recipes for caramel popcorn for an idea of how I should make it, but most recipes are just plain cupcakes with some popcorn and caramel drizzle on top.
Now there's nothing wrong with that, but I think if I would give the title of this POPCORN RUBBER CUPCAKES I might as well make them into caramel Popcorn flavor, you know?
INGREDIENTS
CARAMEL POPCORN CUPCAKES:
- 1 and 1/2 cups all purpose flour
- 2 tsp baking powder
- ½ teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup of granulated sugar
- 1/4 cup sour cream, room temperature
- 1/2 cup dulce de leche
- 2 tsp pure vanilla extract
- 2 large eggs, room temperature
- 1/2 cups buttermilk, room temperature
- 1 and 1/2 cups caramel popcorn, crushed into fine crumbs (optional)
OPTIONAL FILLING:
- 1 cup dulce de leche
- Homemade Salted Caramel Sauce
CARAMEL BUTTERCREAM:
- 1 and 1/2 cups Unsalted Butter, slightly softened
- 1/4 tsp salt
- 5 Powdered Sugar cups, sifted
- 1/2 cup Dulce de Leche (or salted caramel sauce)
TOPPINGS:
- Extra caramel popcorn
- salted caramel sauce
- Get Ingredients Powered by Chicory
INSTRUCTIONS
FOR THE CARAMEL POPCORN CUPCAKES:
Preheat oven to 350 ° F (177 ° C). Line a 12-cup muffin tin with cupcake liners. Line a second tin with 6 liners, this recipe makes about 18 cupcakes.
In a large bowl, sift the flour, baking powder and salt and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, a large mixer or in a bowl, beat the butter and sugar on medium-high speed until light and fluffy, 3-4 minutes.
Scrape down the sides and bottom of the bowl. Add the sour cream, dulce de leche and vanilla and continue to beat until completely smooth and combined.
Scrape down the sides and bottom of the bowl again. Lower the speed to medium-low and mix in the eggs, one at a time until just combined.
Add 1/3 of the dry ingredients and just until combined, then add 1/2 of the buttermilk and mix until just combined. Continue mixing in 1/2 of the remaining dry ingredients, remaining buttermilk, then remaining dry ingredients. Remember to add after each addition before adding the next.
Pulse the caramel popcorn in a food processor until it forms very fine crumbs. You can shift it after, if you prefer. Measure out 1 and 1/2 cups and add it to the batter. Fold until completely combined.
Scoop batter into each liner, filling about 2/3 full way. Minutes for preheated oven for 16-18 minutes, or until toothpick inserted into the cupcake comes out clean.
Allow to cool in pans for about 5 minutes, then transfer to wire rack to cool completely.
Prepare one recipe for my homemade salted caramel sauce and allow it to be cool completely.
FOR THE CARAMEL BUTTERCREAM:
The bowl of a stand mixer, or a large mixer using a hand mixer, beat the soft butter and salt until super pale and fluffy, about 5-6 minutes.
Scrape down the sides and bottom of the bowl. Add half of the powdered sugar and beat on low speed until combined.
Once combined add dulce de leche OR cooled caramel sauce and continues to beat until combined and smooth.
Add remaining powdered sugar one cup at a time, mixing on low speed until it's all combined.
Increase speed to medium and high for about 5-7 minutes, or until frosting is light and fluffy.
Full Intructions : https://www.queensleeappetit.com/caramel-popcorn-cupcakes/
