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
1 1/4 cup all-purpsoe flour 1 cup white/granulated sugar 1/3 cup fine cornmeal 2 teaspoons baking powder
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.
1/2 cup butter, room temperature 2 tablespoons 35% whipping cream 2 teaspoons vanilla extract 3 cups icing sugar, sifted.
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.
Pipe frosting, either by hand with a spoon or piping bag and tip, onto each cupcake and garnish with clusters of caramel corn.
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