Caramel Popcorn Cupcakes | Cupcake Jemma

by birtanpublished on August 25, 2020

Hello and welcome to crumbs and Early's and Soho it just feels like forever since I gave you a cupcake recipe so I thought I'd give you a crumbs and doilies original and since it's the Oscars next week and I thought what goes better together than popcorn and movies

So I'm going to show you how to make our buttered popcorn cupcakes and without further ado let's get going so this cupcake is gonna be a delicious combination of a brown butter sponge with salted caramel icing salty popcorn

And a drizzle of caramel at the end but the first thing we need to do just to get ready is the brown butter and this stuff is absolutely delicious it's butter but it's kind of slightly burnt and it creates a really nice nutty

Flavor like an almost goober buttery flavor which is going to be perfect for these cupcakes but you do need to make it in advance because it needs to have time to just kind of settle and solidify a little bit so that it's the right

Consistency so I've got a pan here and I've got 100 grams of unsalted butter I'm gonna pop that on and you just need to melt that over a medium low heat stirring all the time and after a few minutes it turns a really lovely golden

Brown color with loads a little nutty bits in it once you're happy with the color of your butter you want to get it out of this hot pan because it will keep cooking otherwise and just pour it into a bowl so it can cool down and it needs

To cool down to kind of firm up a little bit because it needs to be a spreadable consistency when we bake it so that's gonna take about 45 minutes to an hour just at room temperature but make sure you give it a stir every now and then so

That it does that evenly I'm back and the butter has solidified a little bit so it's one kind of whippy and spreadable which is perfect but we started off with a hundred grams of that butter and obviously a bit of water is

Evaporated so it's a little bit less than 100 grams but we need 125 grams of butter in total so I'm topping that art with regular softened unsalted butter and then straight into the bowl you want to put your flour and your sugar but

Sieve it all three first so I've got 125 grams of self-raising flour 60 grams of caster sugar and 65 grams of dark soft brown sugar and also a quarter of a teaspoon of bicarbonate of soda and then you just want to push that through the

Sieve and then I'm going to add two large free-range eggs and then put it onto my mixer and give it a good feed for about a minute and then once it's had a minute you can

Turn the speed right down to minimum and add one tablespoon of whole milk and then just beat that on a medium speed for another 30 seconds that is ready and it already smells really good

Yummy brown butter so as usual I'm gonna put this into 12 regular sized cupcake cases but I'm using red and white striped ones this time because it's a film related Oscars extravaganza you can find all sorts of cases online gold ones

Even for the Oscars glamour and I've got my spoons as usual was gonna stop gubin and then these just need to be baked at 170 degrees C for 18 to 20 minutes until they're nice and springy on the top my cakes are just cooling down so I'm going

To make the buttercream the salted caramel buttercream I'm going to start by beating 200 grams of soft unsalted butter until it's pale and puffy so that's been beating for five minutes or thereabouts and it's ready to have

The icing sugar put in so I've got 320 grams of icing sugar which I've already sifted and as usual I'm going to put it in in two stages beating really well in between each stage

Mmm-hmm so that's nearly there the last thing I'm putting in is some salted caramel I've just made a batch of my regular soldier caramel put a link to that in the description box below and I'm using 200 grams of that and I'm just

Going to pour it in and give it a really good beat slips in smooth and that is ready and this is hands-down my favorite icing so so good so I'm

Gonna put this under some cling film just so it doesn't dry out the cakes are still a little bit warm and I wait for them to cool down then I'm going to make some popcorn and get these cake decorated it's popcorn time now you

Can't cheat and buy ready-made popcorn and that is absolutely fine if you want to go ahead and do that but it's so easy to make popcorn and it's mega cheap too so I would always recommend making your own plus it's fun you know so I've got a

Pan here and I'm gonna put a tablespoon of a vegetable oil along with about ten grams of butter you can use unsalted butter or salted if you want and the trick to good popcorn is to get this stuff really hot before you put the

Kernels in so put that over a medium heat once your oil is nice and hot you can put your kernels of popcorn in I'm using 70 grams you want to make sure that you've got a pan that's big enough to contain it or once it's hot and give

It a really good stir with a wooden spoon just to make sure all the popcorn is coated with that hot oil and then put a lid on and it's gonna take a minute or so before things start cooking and popping and once it does you want to

Give your part a good shape with the lid on every minute or so so that it eats evenly and then when it stops popping you can take it off the heat and I don't know about you but I'm a massive fan of both salty and sweet mixed together at

The cinema I just never choose between the two but because this cupcake is already quite sweet obviously we've got the salted caramel I say much is really sweet I'm just gonna put some salt and no sugar on this popcorn so good

Generous pinch of salt give it a really really good mix so that's nice and salty now so I'm just gonna have a bit of a clear down and then get everything back on my table and finish these guys off like magic

And it's time to decorate so I've got my cool cupcake they are looking really awesome with a little stripe jackets on I've got my butter cream in a piping bag I've got some extra soda caramel but I'm gonna cheer azolla afterwards and I've

Also got my salty popcorn it's important to know though if you put your popcorn on and leave it on the buttercream for too long it tends to go really chewy which is not what you want so I would recommend decorating these not too far

In advance of eating them because otherwise it's gonna be a little bit weird so that is the finished cupcake which I think you'll agree is absolutely epic and perfect for your Oscars party I haven't actually seen all the

Oscar-nominated films this year but I have seen Black Panther which I thought was 8th and I've seen a favorite and I think that one is my favorite and I have really hope it wins which films have you seen maybe you could predict what's

Gonna win in the comments box below I'd love to see so also I hope you've been enjoying the Tuesday tips we've been doing with a promise and doilies team we're having lots of fun doing that and also don't forget that this Sunday is

Our second plastic cake bake along so I've already put the shopping list to that on my Instagram feed at cupcake Gemma so make sure you check that out so that you're ready and if you're in the area and Soho this weekend we'll have

These in store so make sure you come down and get yourself one you can also pick up my merch if so things like my lovely oven gloves and lots of other yummy things so please come on down and I will see you at 11 a.m. this Sunday

I'm just gonna eat these one by one make you last longer

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