Caramel Popcorn Cupcakes

• Vegetarian

• Refrigerated

  • 6 Egg yolks

• Condiments

  • 2 tbsp Corn syrup, dark

• Baking & Spices

  • 1 1/4 tbsp Baking powder
  • 3/4 cup Brown sugar
  • 3 cups Cake flour
  • 1 Caramel ice cream topping
  • 2 cups Granulated sugar
  • 3 1/2 cups Powdered sugar
  • 3/4 tsp Salt
  • 1 tbsp Vanilla extract

• Snacks

  • 1 Small bag Caramel popcorn

• Dairy

  • 2 cup Butter, unsalted
  • 1 11/16 cups Milk

Found on inthekidskitchen.com

Description

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 6 egg yolks
• 1 Tablespoon vanilla extract
• 3 cups cake flour- sifted
• 1 Tablespoon + 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 1/2 cups milk
• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 3 1/2 cups powdered sugar, sifted
• 2 Tablespoons dark corn syrup
• 3 Tablespoons milk
• Small bag or box of caramel popcorn, optional garnish
• Caramel ice cream topping, optional garnish

Directions

• Preheat your oven to 375F.
• Line a muffin tin with your chosen cupcake liners and set aside.
• Cream the butter and sugar with your mixer in a mixing bowl for at least two minutes, until light and fluffy.
• Add the eggs, vanilla, and milk and combine well. Set aside.
• In a separate bowl, combine the flour, baking powder, and salt and then add slowly to the wet mixture, beating until just combined.
• Portion out 1/3 cup of batter into each cupcake liner and bake 18-22 minutes, until an inserted toothpick comes out clean.
• While the cupcakes are baking, whip together all frosting ingredients except the milk - butter, brown sugar, powdered sugar, and milk. Add the milk 1 Tablespoon at a time until you reach your desired frosting consistency.
• Spoon the caramel frosting into a piping bag fitted with a star tip, and set aside.
• Allow the cupcakes to cool on a baking rack before frosting. Garnish with caramel popcorn, as desired.