Caramel Corn Cupcakes
Ingredients
Cupcakes
- 1-1/4 cups all-purpose flour
- 1 cup sugar
- 1/3 cup fine cornmeal
- 2 teaspoons Fleischmann's® Baking Powder
- 1/2 teaspoon salt
- 1/3 cup butter, melted
- 1/2 cup milk
- 2 teaspoons pure vanilla extract
- 1/3 cup egg whites
Caramel Corn
- 1/4 cup brown sugar
- 2 tablespoons butter, softened
- 1 tablespoon Beehive® OR Crown® Golden Syrup
- 1/4 teaspoon baking soda
- 2 cups plain popped popcorn
Frosting
- 1/2 cup butter, softened
- 2 tablespoons 35% whipping cream
- 2 teaspoons pure vanilla extract
- 2-1/2 cups icing sugar
PRODUCTS
Instructions
- Cupcakes: Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with baking cups. In a large mixing bowl, stir together flour, sugar, cornmeal, baking powder and salt. Add butter, milk and vanilla; beat on medium-low for 2 minutes or until well combined. Add egg whites; beat on medium for 2 minutes. Fill each muffin cup halfway with batter. Bake for 20 to 25 minutes or until a tester inserted into the centre of a cupcake comes out clean. Transfer to a wire rack and let cool completely.
- Caramel Corn: Stir together brown sugar, butter and corn syrup in a medium heatproof bowl. Microwave on High for 2 minutes. Stir in baking soda. Arrange popcorn on a baking sheet lined with parchment paper. Drizzle with caramel; stir to coat. Bake, stirring once, for 8 minutes. Cool until set; break into clusters.
- Frosting: Beat butter with whipping cream and vanilla until smooth; gradually beat in icing sugar until fluffy. Pipe frosting onto each cupcake; garnish with clusters of caramel corn.
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