Slam Dunk
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour2.5 tsps
Baking Powder1 tsp
Salt1.25 cups
Granulated Sugar3 large
Egg (at room temperature)1 cup
Honey1 tsp
Vanilla Extract1.5 cups
Milk6 cups
Powdered Sugar1 tbsp
Heavy Whipping CreamDirections:
1
Preheat the oven to 350 degrees F
2
Line cupcake pans with 24 liners
3
In a medium bowl, stir together the flour, baking powder and salt
4
In a large mixing bowl, using a electric mixer with paddle attachment, beat the butter on medium to medium-high speed for 30 seconds, gradually adding the granulated sugar about 1/4 cup at a time, until combined
5
Scrape the sides of the bowl down and beat until light and fluffy, about 2 minutes more
6
Add the eggs one at a time, beating well after each addition
7
Add the honey and vanilla
8
Alternately add the flour mixture and the milk, beating on low speed after each addition just until combined
9
Fold in the chopped peanuts
10
Spoon the batter into the lined pans, filling the cups half to two-thirds full
11
Bake until a wooden toothpick inserted in the cupcake center comes out clean, 18 to 22 minutes
12
Cool the cupcakes completely
13
Frost the cupcakes with Vanilla Buttercream Frosting
14
Place caramel popcorn on top of the frosting in a mounded fashion, pressing gently to secure
15
Using an electric mixer with paddle attachment, beat the butter until smooth
16
Add the vanilla extract
17
Alternately add the powdered sugar and heavy whipping cream, beating on high after each addition until the frosting reaches piping consistency