Brown butter popcorn cupcakes
https://www.coop.co.uk/recipes/brown-butter-popcorn-cupcakes
Sweet little cakes that are just right for watching a TV movie – complete with popcorn
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Feeds
12
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Ready in
50 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 46g
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Ingredients
- 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
Method
- 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
- Preheat the oven to 180°C/fan 160°C/gas 4, then line a cupcake tray with 12 cases
- 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
- Stir in the milk, vanilla and remaining flour, until the mixture drops off the back of a spoon
- Divide between the cases and bake for 16-18 mins, or until a skewer comes out clean, then set aside to cool
- 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
- Bubble over a gentle heat, whisking occasionally, for 4-5 mins until thickened, stir in a pinch of salt and leave to cool
- Beat the rest of the butter until soft, then add the icing sugar a little at a time, until combined
- Spoon into a piping bag and pipe swirls on each cupcake
- To finish, pile the popcorn on the cakes, then drizzle over the caramel sauce
