Continue adding the icing sugar until you reach a spreadable edible consistency. Gradually add the icing sugar, beating until well combined. Using an electric mixer, cream 125g unsalted butter until light and fluffy. Sprinkle with extra salt flakes, to taste. Use a knife to dab on extra butter on top, then press in popped corn kernels. When the cupcakes are cool, spread with a thin layer of salted icing. I usually dollop out a generous tablespoon in each.īake for 15-20 minutes or until a skewer inserted into one of the cupcakes comes out clean. Add the second tablespoon if the mixture still looks a little thick.ĭistribute the batter evenly across twelve patty pans in a muffin tin. If you do not have a food processor, cream the butter and sugar first and then add the flour, baking powder, vanilla essence and eggs and beat until well combined.Īdd one tablespoon of milk and blitz/beat.
Preheat oven to 170C or 150C if using fan-forced.Ĭombine the butter, sugar, flour, baking powder, vanilla essence and eggs in a food processor and blitz until well combined. Salt flakes (I used Murray River salt flakes)īuttered popcorn (I used microwave popcorn) A good sprinkle of salt flakes to finish is essential.
These are a simple vanilla cupcake topped with a slightly salty buttercream icing, a swipe of butter and a couple of popcorn pieces pressed into the top. They're so easy to make, they come in easy individual packaging, and I love the way you can tailor them with different decorations or flavours for every occasion.Īfter variations that included black sesame, Coca Cola and chocolate bacon, I decided to continue my current salty obsession with popcorn cupcakes, inspired both by Adriano Zumbo's salted butter popcorn macarons and a popcorn-swirled ice cream eaten recently at Gelatissimo. So yes, I'm starting to get a reputation.īring a dish? I always end up bringing cupcakes.