Caramel Nut Cakes with Candycorn
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
12
- For the cupcakes
- 1 ¾ cups all-purpose flour
- 2 ½ tsps Baking powder
- ½ cup light brown sugar
- ½ tsp salt
- 1 cup chopped Pecan
- ¾ cup milk
- ⅜ cup sunflower oil
- 1 egg
- For the caramel icing
- ½ cup butter
- 1 cup light brown sugar
- ¼ cup milk
- 3 cups powdered sugar (more if needed)
- For the caramel popcorn topping
- 1 ½ ozs popping Corn
- 1 Tbsp sunflower oil
- ⅕ cup light brown sugar
- 2 Tbsps light corn syrup
- ⅕ cup butter
- 2 Tbsps chopped Pecan
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole deep bun tin.
2.
Mix the flour, baking powder and sugar in a mixing bowl.
3.
In a small bowl mix the milk, oil and egg. Stir into the dry ingredients with the pecans. Stir until just combined. The mixture will be lumpy.
4.
Spoon into the paper cases and bake for about 20 minutes until golden brown and risen. Cool in the tin for 5 minutes then place on a wire rack to cool competely.
5.
For the caramel icing: melt the butter and sugar in a pan over a low heat until the sugar has dissolved. Bring to a boil and cook for 1 minute. Remove from the heat and leave to cool for 20 minutes.
6.
Beat in the milk until smooth. Sift in the icing sugar gradually and beat well until thick enough to spread.
7.
Spread the icing on the cakes and leave to set.
8.
For the caramel 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.
9.
Melt the butter in a pan, add the sugar and golden syrup and stir over a high heat for 1-2 minutes.
10.
Pour the toffee over the popcorn and add the pecans. Cover the pan and shake to coat with the toffee sauce.
11.
Spoon on top of the cupcakes and leave to set.
