About the bake
These cupcakes not only look amazing but taste delicious too. Wow your friends with these beautiful cupcakes. This recipe was produced by Caroline Muspratt and features in the 2013 edition of The Little book of Treats. The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer.
Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Line a muffin tray with 12 paper cases.
Step 2:
Cream the butter and sugar together until creamy.
Step 3:
Add the eggs one at a time and mix well, then fold in the flour gently.
Step 4:
Add the fudge chunks and soda water and mix again. Spoon the mixture into each cake case so they are about two thirds full and bake for 20 minutes.
Step 5:
To make the toffee sauce, put the sugar and butter in a pan and heat until the sugar has dissolved. The sauce will turn a lovely caramel colour.
Step 6:
For the frosting, beat the butter, gradually add the icing sugar and mixing until quite stiff. Add half the toffee sauce mixture to the buttercream and mix in.
Step 7:
When the cakes have cooled, spread some toffee buttercream on top. Stick pieces of popcorn into the buttercream on each cupcake. Finally drizzle the rest of the toffee sauce on top.
Ingredients
For the cupcakes
- 175g Butter (unsalted)
- 175g Billington's Unrefined Light Muscovado Sugar
- 3 Egg(s) (free range)
- 175g Allinson's Self Raising Flour
- 6 tbsp Soda water
- 100g Fudge pieces
For the toffee sauce
- 50g Billington's Unrefined Light Muscovado Sugar
- 50g Butter (unsalted)
- 50g Billington's Unrefined Light Muscovado Sugar
For the frosting
- 150g Butter (unsalted) (softened)
- 300g Silver Spoon Icing sugar
- Toffee popcorn ((one bag))
Recipe Reviews
Popcorn cupcakes are one of my fravriote cakes
Wow, these were easy to make and tasted delicious. I gifted some to family members and they loved them. Will definitely make these again.
Amazing tastes reaaly good 😍
They are so so so so so so so delicious.😋😋😋😋😋😋😋😋😋😋😋😋😋
Absolutely delicious. I bought a jar of salted caramel to skip a step. So many compliments and such an unusual and different cupcake!
Honestly such an amazing recipe. Made these and for the first time in ages, I've found a recipe that makes the amount of cakes the recipe says! The sauce could possibly be doubled, however I think that i used a bit more than i should have in the frosting. Love the recipe. Will definitely bake this again! Ed x
Ingredients
For the cupcakes
- 175g Butter (unsalted)
- 175g Billington's Unrefined Light Muscovado Sugar
- 3 Egg(s) (free range)
- 175g Allinson's Self Raising Flour
- 6 tbsp Soda water
- 100g Fudge pieces
For the toffee sauce
- 50g Billington's Unrefined Light Muscovado Sugar
- 50g Butter (unsalted)
- 50g Billington's Unrefined Light Muscovado Sugar
For the frosting
- 150g Butter (unsalted) (softened)
- 300g Silver Spoon Icing sugar
- Toffee popcorn ((one bag))