Popcorn Cupcakes
An amazing family day for very special youngsters.
There were juice drinks and snacks. Popcorn and cupcakes to fuel the energy levels. With burgers. Courtesy of Pizza Hut. And Candy Floss to take home. By 7 pm all the youngsters departed tired.Where to Find the Best Sweet Treats in Winnipeg.
Jenna Rae Cakes' sweet success. Saturday morning ques are out the door at this crisp white bakeshop. Display cases are filled with rows of macarons. Cookie sandwiches. Chocolate-covered Oreos.Marshmallow Popcorn Cupcake Topper. Seven Little Monkeys.
Marshmallow Popcorn Cupcake Toppers.Caramel Popcorn Cupcake Recipe.
Here is yet another C&D flavour for your delectation? We've been baking these Caramel Popcorn cupcakes for almost 10 years and they are still one of the most.Popcorn and Peanut Cupcakes Recipe courtesy: Arleen Scavone S: Cupcake Wars Episode: Film Festival Face- Off Recipe categories:. Vegetables. Corn. more Dish: Cupcakes Herbs & Spices: Vanilla. Remove the container from the microwave and stir in the baking soda. It will foam up. Spray a large stainless steel bowl with nonstick spray. and place the popcorn in it. Pour the hot mixture from the microwave over the popcorn. and toss until evenly coated. Spread the popcorn over a sheet try and move it around until it is all separated. Allow the mixture to cool before layering on top of the fudge icing. Combine the sugar. pea. and corn syrup in a saucepan. Cook on medium heat until the mixture is golden in color. Remove the saucepan from the heat. Stir in the butter and baking soda. Working quickly. spread the mixture onto the greased sheet pan. Allow the mixture to cool slightly before using a spatula to spread the mixture out even further. Once cooled a little more. stretch the candy out to be thin. Once fully cooled. approximately 30 minutes. break the candy into small pieces. You will not need all this brittle for the cupcakes. The extra can be stored in a plastic storage container for snaking or a second batch of cupcakes! Using a medium-size ice cream scoop. scoop the batter into the prepared cupcake liners. Add a layer of the mini chocolate s cans. Bake until the tops of the cupcakes lightly spring back when pressed and a toothpick inserted in the center comes out clean. about 20 to 22 minutes. Warm the butterscotch topping. and then add the cream and salt. mixing until smooth. Allow the mixture to cool. and then transfer to a disposable pastry bag fitted with a small tip and use to fill the cupcakes. This is a little sticky and messy! Fill the cooled cupcakes with the BUTTERSCOTCH CARAMEL. Spread the FUDGE ICING on top. Sprinkle the CARAMEL CORN over the icing and top with a dollop of the VANILLA BUTTERCREAM.