Toffee Popcorn Cupcake with Maple Caramel Glaze
- For the cupcakes
- ½ cup soft unsalted butter
- ½ cup superfine caster sugar
- 2 eggs
- 1 cup self-rising flour (sifted)
- 1 tsp Baking powder
- 2 Tbsps lemon juice
- 24 pcs toffee Popcorn
- For the topping
- ½ cup unsalted butter
- ½ cup light brown sugar
- ¼ cup Maple syrup
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup cream (48% fat)
- To decorate
- 12 pcs toffee Popcorn
How healthy are the main ingredients?Maple syrupeggsalt
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Put all the ingredients in a mixing bowl and beat until creamy.
Spoon into the cases 3/4 full and place 2 pieces of popcorn on top. Cover with more mixture. Bake for 20-25 minutes until springy to the touch. Cool in the tin for 5 minutes; place on a wire rack to cool completely.
For the topping: melt the butter in a pan and stir in the sugar and syrup. Bring to a boil and reduce to a simmer; cook until thickened, about 5 minutes. Add salt, vanilla and cream. Simmer, stirring occasionally, until thick.
Spoon onto the cakes and decorate with popcorn.