Golden Butter Popcorn Cupcakes
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
41
Sourness
44
mins
Prep time (avg)
3.1
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Prepare the cake batter as directed, substituting corn liquid for the water in the mix
3
Linetwo 12-cup muffin pans with paper liners
4
Divide the batter between the pans, filling each cup two-thirds of the way
5
Bake as directed; let cool completely
6
Meanwhile, put the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring, until smooth
7
Pour over the popcorn in a large bowl; toss to coat, then refrigerate until set, about10 minutes
8
Remove about 2 cups of the white chocolate popcorn and crush
9
Beat the heavy cream and confectioners' sugar in a bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes
10
Fold in the crushed popcorn
11
Frost each cupcake with 3 tablespoons of the popcorn whipped cream
12
Top with the remaining white chocolate popcorn
13
Photograph by Anna Williams