Caramel Glazed Popcorn Muffins
1 hr 30 min.
- For the cupcakes
- ½ cup superfine caster sugar
- ½ cup unsalted butter (softened)
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon Baking powder
- For the popcorn topping
- 1 tablespoon sunflower oil
- 1 ½ ounces Popcorn
- ⅕ cup light brown sugar
- 2 tablespoons light corn syrup
- ⅕ cup butter
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 8-10 paper cases in a muffin tin.
Whisk the sugar, butter, eggs and vanilla in a mixing bowl with an electric whisk until light and fluffy.
Sift in the flour and baking powder and whisk until thick and smooth.
Spoon into the paper cases and bake for 20-25 minutes until golden brown and risen.
For the glaze: heat the sugar and water in a pan over a low heat, stirring constantly, until the sugar has dissolved. Remove from the heat and cool slightly.
Brush the cupcakes with the glaze as soon as the come out of the oven. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
For the popcorn topping: heat the oil in a large pan, sprinkle in the popping corn and swirl the pan to coat it evenly in oil. Cover with a tight-fitting lid; reduce the heat to low, and as soon as the popping stops, remove from the heat.
Melt the butter in a pan, add the sugar and golden syrup and stir over a medium heat for 2-3 minutes until golden.
Pour the toffee over the popcorn. Cover the pan and shake to coat with the toffee sauce. Set aside to cool.
For the vanilla cream: whisk together all the ingredients until thick but not stiff.
Spoon into a piping bag and pipe a swirl on each cake.
Spoon the popcorn on top of the cream.