Caramel Glazed Popcorn Muffins

Name: Caramel Glazed Popcorn Muffins
Total time: 1 h 30 min
Yield: 8
Ingredients: 0.5 cup superfine caster sugar; 0.5 cup unsalted butter (softened); 2 eggs; 2 teaspoons vanilla extract; 1.25 cups All purpose flour; 1 teaspoon Baking powder; 6 tablespoons sugar; 6 tablespoons water; 1 tablespoon sunflower oil; 1.5 ounces Popcorn; 0.2 cup light brown sugar; 2 tablespoons light corn syrup; 0.2 cup butter; 0.875 cup cream (48% fat); 1 tablespoon powdered sugar; 0.5 teaspoon vanilla extract

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

advanced

Difficulty

Preparation:

1 hr 30 min.

Preparation

Calories:

478

calories

Calories

How many calories can I eat?

Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	478 kcal	(23 %)
Protein	5.12 g	(5 %)
Fat	28.79 g	(25 %)
Carbohydrates	50.83 g	(34 %)
Sugar added	30.64 g	(123 %)
Roughage	0.77 g	(3 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	286.64 mg	(35,830 %)
Vitamin D	0.92 μg	(5 %)
Vitamin E	2.01 mg	(17 %)
Vitamin B₁	0.17 mg	(17 %)
Vitamin B₂	0.23 mg	(21 %)
Niacin	2.13 mg	(18 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	49.07 μg	(16 %)
Pantothenic acid	0.27 mg	(5 %)
Biotin	0.57 μg	(1 %)
Vitamin B₁₂	0.39 μg	(13 %)
Vitamin C	0.16 mg	(0 %)
Potassium	75.46 mg	(2 %)
Calcium	63.6 mg	(6 %)
Magnesium	14.99 mg	(5 %)
Iron	1.21 mg	(8 %)
Iodine	18.94 μg	(9 %)
Zinc	0.41 mg	(5 %)
Saturated fatty acids	16.58 g
Cholesterol	116.15 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

-10 cupcakes

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 glaze: 6 tablespoons
sugar; 6 tablespoons
water

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 vanilla cream: ⅞ cup
cream (48% fat); 1 tablespoon
powdered sugar; ½ teaspoon
vanilla extract

print shopping list

Preparation steps

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.

10.

For the vanilla cream: whisk together all the ingredients until thick but not stiff.

11.

Spoon into a piping bag and pipe a swirl on each cake.

12.

Spoon the popcorn on top of the cream.