Toffee popcorn cupcakes - recipe

Ingredients

Recipe , Cupcakes , Toffee , Popcorn

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1

Preheat the oven to 180°C (fan 160°C, gas mark 4). Line a muffin tray with 12 paper cases.
2
Cream the butter and sugar together until creamy.

For this step you'll need:
- 175g Butter (unsalted) softened
- 175g Unrefined light muscovado sugar
3
Add the eggs one at a time and mix well, then fold in the flour gently.

For this step you'll need:
- 3 Egg(s) (free range)
- 175g Self-raising white flour
4
Add the fudge chunks and soda water and mix again. Spoon the mixture into each cake case so they are about two thirds full and bake for 20 minutes.

For this step you'll need:
- 100g Fudge pieces
- 6 tbsp soda water
5
To make the toffee sauce, put the sugar and butter in a pan and heat until the sugar has dissolved. The sauce will turn a lovely caramel colour.

For this step you'll need:
- 50g Unrefined light muscovado sugar
- 50g Butter (unsalted) softened
6
For the frosting, beat the butter, gradually add the icing sugar and mixing until quite stiff. Add half the toffee sauce mixture to the buttercream and mix in.

For this step you'll need:
- 150g Butter (unsalted) softened
- 300g Icing sugar
7

When the cakes have cooled, spread some toffee buttercream on top. Stick pieces of popcorn into the buttercream on each cupcake. Finally drizzle the rest of the toffee sauce on top.

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