Pinata Cupcakes

Recipe Overview

Popcorn Crunch Cupcakes

These caramel filled cupcakes have a sweet gooey caramel drizzle topped off with crunchy popcorn – what’s not to like!

12 cupcakes

Easy 30 Minutes

Ingredients

For the recipe Popcorn Crunch Cupcakes

For the Cupcakes:

165 g	Margarine
165 g	Caster Sugar
3	Medium Eggs (beaten)
1 tsp	Caramel Flavour
165 g	Plain Flour
7.5 g	Dr. Oetker Baking Powder (1 1/2 tsp)
12	Dr. Oetker Rainbow Cupcake Cases
120 g	Caramel Sauce

To Decorate:

400 g	Dr. Oetker Vanilla Buttercream Style Icing
50 g	Caramel Sauce
	Dr. Oetker Chocolatey Caramel Crunch Sprinkles
20 g	Caramel Sauce (to drizzle)
40 g	Toffee Popcorn

preparation

Preparation

First things first; preheat the oven to 180°C/ 160°C fan oven/ Gas mark 4. Line a 12 hole muffin tray with Cupcake Cases. Pop the margarine and sugar in a large bowl and cream together until light and fluffy.

Pop in the eggs and Vanilla Extract and mix until combined – if the mixture begins to curdle add a spoonful of flour.

Sieve the flour on top and fold into the mixture until fully combined. Divide the mixture evenly between the Cupcake Cases and place in the oven. Bake for 20-25 minutes until golden brown and risen. Once baked remove from the oven and allow to cool in the tray for 10 minutes and then pop onto a cooling rack to cool completely.

Now to fill the cupcakes, once cooled; take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. Chop the middle off the circle of sponge to it is flat. Fill the hole with caramel and place the sponge top on the caramel.

Pop the buttercream into a large bowl and add 50g caramel whisk together to combine. Pop your buttercream into a piping bag fitted with an open star nozzle and pipe swirls of buttercream on top of your cupcakes.

Drizzle over the remaining caramel, sprinkle over the caramel crunch sprinkles and top with a few pieces of popcorn!

Ta-dah, you’re ready to serve your crunchy popcorn cupcakes!

Your cupcakes will keep for 3-5 days stored in an airtight container stored at room temperature.

We recommend popping the popcorn on top of the cupcakes just before serving to keep it extra crunchy!

Nutritional Information for the recipe Popcorn Crunch Cupcakes

	Per Serving	Per 100 g / ml
Energy	28600 kJ 6831 kcal	1708 kJ 408 kcal
Fat	224.21 g	13.38 g
Carbohydrate	1,140.47 g	68.05 g
Protein	53.95 g	3.22 g

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