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Brown butter popcorn cupcakes

Brown butter popcorn cupcakes

Sweet little cakes that are just right for watching a TV movie – complete with popcorn

  • Feeds 12Feeds 12
  • Ready in 50 minutes

Each serving contains

  • Energy
    1859kj 446kcal
  • Fat
    High 39%
  • Saturates
    High 84%
  • Sugar
    High 41%
  • Salt
    Med 3%

% of adult’s reference intake | Carbohydrates per serving : 46g


  • 50g Co-op unsalted butter, cubed
  • 140g Fairtrade golden caster sugar
  • 2 large Co-op British free range eggs
  • 140g Co-op self raising flour
  • 1-2 tbsp Co-op British semi-skimmed milk
  • 1 tsp vanilla extract

For the topping:

  • 50g Co-op Fairtrade light brown soft sugar
  • 100ml Co-op double cream
  • 170g Co-op unsalted butter, softened
  • 250g Fairtrade icing sugar
  • 25g bag Co-op sweet and salty popcorn


  1. Gently melt the butter in a saucepan until it starts to foam, keeping a close eye on the colour, as it will quickly turn brown — as soon as this happens, tip it into a container and set aside to cool
  2. Preheat the oven to 180°C/fan 160°C/gas 4, then line a cupcake tray with 12 cases
  3. Beat together the brown butter and caster sugar, then add the eggs one at a time, incorporating a spoonful of flour between each one to prevent the mixture curdling
  4. Stir in the milk, vanilla and remaining flour, until the mixture drops off the back of a spoon
  5. Divide between the cases and bake for 16-18 mins, or until a skewer comes out clean, then set aside to cool
  6. Next, make a caramel for the topping: put the brown sugar in a pan with the cream and 20g of the butter, then bring to the boil
  7. Bubble over a gentle heat, whisking occasionally, for 4-5 mins until thickened, stir in a pinch of salt and leave to cool
  8. Beat the rest of the butter until soft, then add the icing sugar a little at a time, until combined
  9. Spoon into a piping bag and pipe swirls on each cupcake
  10. To finish, pile the popcorn on the cakes, then drizzle over the caramel sauce