Caramel Corn Cupcakes

Name: Caramel Corn Cupcakes
Total time: 25 min
Yield: 12 cupcakes
Ingredients: 1-1/4 cups all-purpose flour; 1 cup sugar; 1/3 cup fine cornmeal; 2 teaspoons Fleischmann's® Baking Powder; 1/2 teaspoon salt; 1/3 cup butter, melted; 1/2 cup milk; 2 teaspoons pure vanilla extract; 1/3 cup egg whites; 1/4 cup brown sugar; 2 tablespoons butter, softened; 1 tablespoon Beehive® OR Crown® Golden Syrup; 1/4 teaspoon baking soda; 2 cups plain popped popcorn; 1/2 cup butter, softened; 2 tablespoons 35% whipping cream; 2 teaspoons pure vanilla extract; 2-1/2 cups icing sugar

Beginner • 12 cupcakes • 25 min

Cupcakes: Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with baking cups. In a large mixing bowl, stir together flour, sugar, cornmeal, baking powder and salt. Add butter, milk and vanilla; beat on medium-low for 2 minutes or until well combined. Add egg whites; beat on medium for 2 minutes. Fill each muffin cup halfway with batter. Bake for 20 to 25 minutes or until a tester inserted into the centre of a cupcake comes out clean. Transfer to a wire rack and let cool completely. Caramel Corn: Stir together brown sugar, butter and corn syrup in a medium heatproof bowl. Microwave on High for 2 minutes. Stir in baking soda. Arrange popcorn on a baking sheet lined with parchment paper. Drizzle with caramel; stir to coat. Bake, stirring once, for 8 minutes. Cool until set; break into clusters.

Ingredients

Cupcakes:

1-1/4 cups all-purpose flour
1 cup sugar
1/3 cup fine cornmeal
2 teaspoons Fleischmann's® Baking Powder
1/2 teaspoon salt
1/3 cup butter, melted
1/2 cup milk
2 teaspoons pure vanilla extract
1/3 cup egg whites

Caramel Corn:

1/4 cup brown sugar
2 tablespoons butter, softened
1 tablespoon Beehive® OR Crown® Golden Syrup
1/4 teaspoon baking soda
2 cups plain popped popcorn

Frosting:

1/2 cup butter, softened
2 tablespoons 35% whipping cream
2 teaspoons pure vanilla extract
2-1/2 cups icing sugar

Method

Cupcakes: Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with baking cups. In a large mixing bowl, stir together flour, sugar, cornmeal, baking powder and salt. Add butter, milk and vanilla; beat on medium-low for 2 minutes or until well combined. Add egg whites; beat on medium for 2 minutes. Fill each muffin cup halfway with batter. Bake for 20 to 25 minutes or until a tester inserted into the centre of a cupcake comes out clean. Transfer to a wire rack and let cool completely.
Caramel Corn: Stir together brown sugar, butter and corn syrup in a medium heatproof bowl. Microwave on High for 2 minutes. Stir in baking soda. Arrange popcorn on a baking sheet lined with parchment paper. Drizzle with caramel; stir to coat. Bake, stirring once, for 8 minutes. Cool until set; break into clusters.
Frosting: Beat butter with whipping cream and vanilla until smooth; gradually beat in icing sugar until fluffy. Pipe frosting onto each cupcake; garnish with clusters of caramel corn.