Movie Night Cupcakes

4 years ago

www.lifeinthesmellylane.com

Last Friday these were made, on a whim, ..on an intense need to have caramel, popcorn, cake, and all that makes my sometimes crazy-busy reality feel saner and calmer. Sugar! I am usually in control of my sugar intake (lol, lmao). Ok, stop laughing at yourself, Nance, ..but I really do like to think that I am in control, at least most of the time, ..but last Friday proved otherwise because after baking these and having so much left over caramel corn, caramel corn staring at me in the face, ..well the caramel corn won, BIG TIME! ..oh well, nothing an hour walk/run on the treadmill won't fix, right?! Ha, that's funny, too. I've learned not to be so hard on myself in my older age! So indulging happens often around here! Balance!

Prep Time: 30 minutes
Bake Time:  18-20 minutes
Amount: 12 standard-sized cupcakes
Level: Easy

 
Ingredients
Cake:

1 1/4 cup all-purpsoe flour 1 cup white/granulated sugar 1/3 cup fine cornmeal 2 teaspoons baking powder
1/2 teaspoon salt 1/3 cup butter, melted and slightly cooled 1/2 cup buttermilk 2 teaspoons vanilla extract 1/3 cup egg whites, slightly beaten (1/3 cup equals egg whites from three medium eggs and 2 large eggs. Use egg yolks for this delicious recipe!)
 
Caramel Corn:

1/4 cup packed brown sugar 2 teaspoons salted butter, room temperature 1 tablespoon Golden Corn Syrup, (I use BeeHive) 1/4 teaspoon baking soda 2 cups plain popped popcorn.

Frosting:

1/2 cup butter, room temperature 2 tablespoons 35% whipping cream 2 teaspoons vanilla extract 3 cups icing sugar, sifted.
 
 
Directions
  
Cake:
 
Preheat oven to 350 degrees F. (180 degrees C).
Line a cupcake pan with cupcake liners.
In a large mixing bowl, stir together, flour, sugar corn meal, baking powder and salt. Add melted butter, buttermilk and vanilla; beat on medium-low for about two minutes or until well combined. Do not overmix. Add egg whites; beat on low for another two minutes. Fill each cupcake liner halfway with batter. Bake for 18 to 20 minutes or until golden, and toothpick in center of cupcake comes up clean. Once out of the oven, leave cupcakes in cupcake pan for 5 minutes, and then transfer to a wire rack to cool completely.
 
Caramel Corn:

Stir together brown sugar, butter, and corn syrup in a medium heat proof bowl. Microwave on medium-high for 1 minute, and stir. Brown Sugar should be melted and caramel should be warm and easy to pour over popcorn. It should not be bubbling over, either or caramel will get too hard. Stir in baking soda. Arrange popcorn on a baking sheet, lined with parchment paper. Drizzle popcorn with caramel and stir to coat. Cool until set.
 
Frosting:

Beat butter for 2-3 minutes at high speed, then reduce speed to lowest setting, and add icing sugar. Continue to beat for another minute. Add vanilla extract and whipping cream and beat for two more minutes.

Assemble:

Pipe frosting, either by hand with a spoon or piping bag and tip, onto each cupcake and garnish with clusters of caramel corn.
 
 
 
 
Deeeeeliiiish!
 
Enjoy!
 
 
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