Salted Caramel Popcorn Cupcakes


120g butter
1 c brown sugar
2 eggs
1 tsp vanilla extract
1 1/2 C Flour
1 1/2 tsp baking powder
1/2 C warm milk

Cream together butter and sugar.  Add vanilla, then eggs one at a time, beating well between each

Sift in flour and baking powder.  Pour in milk and mix until incorporated.

Divide between 12 cupcake cases and bake at 180C until they spring back when touched – about 12-15mins.

300g butter
1 C caramel sauce (you can use store-bought – I made mine with milk as that’s all I had)
3 C icing sugar
Couple of pinches of salt
3 cups caramel popcorn

Beat together soft butter, caramel sauce and icing sugar for about 5 mins until light and fluffy.

Add in salt to your taste (you may need another pinch!)

Pipe swirls onto your cooled cupcakes with the buttercream – I used a Wilton 1M tip.  Stick caramel corn onto your icing.




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