Saturday, May 5, 2012

Caramel Popcorn Cupcake Recipe!

For the Cupcakes:
1 1/8 cups of all purpose flour
1/2 cup cocoa powder (unsweetened)
1 tsp baking soda
1 tsp salt
1/2 cup of butter, softened
1 cup of sugar
1 egg
1 tsp of vanilla extract
1 cup of cold coffee
1. Preheat oven to 350 degrees, grease and flour a cupcake pan or line with cupcake liners
2. In a bowl, sift together the flour, cocoa, baking soda, and salt. Set mixture aside
3. Using a mixer, cream together the butter and sugar until fluffy
4. Add in egg and vanilla. Beat well
5. Slowly add in flour mixture, alternating with small amounts of coffee
6. Beat until just incorporated
7. Bake for 35-40 minutes, or until the tops spring back and a toothpick inserted into the center of the cupcake comes out clean
8. Remove and let cool completely before frosting

Caramel Frosting with Popcorn Topping
Your favorite vanilla frosting recipe (homemade or store bought)
4-5 tbsp of jarred caramel topping (I used Trader Joe’s)
1 cup of cake batter popcorn (recipe here) or store bought caramel corn for garnish
1. In a bowl, mix together frosting and caramel topping until well blended
2. Frost cupcakes and before the icing sets top with several pieces of popcorn


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