Milkshake, Popcorn, Burger Cupcakes

Popcorn Cupcakes
makes 12

1/2 cup (1 stick) unsalted butter, softened
3/4 cup light brown sugar, packed
2 eggs
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/3 cup popcorn kernels, popped and unsalted (you’ll use 3 cups of popped popcorn for the cupcakes and reserve the rest for the top of the frosting)

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

2. In a medium-sized bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract.

3. Stir in flour, baking powder, and salt, mixing until just combined. Add milk and stir until it’s completely incorporated. Gently fold in 3 cups of popcorn (it’s okay if the popcorn breaks up into smaller pieces).

4. Fill baking cups 2/3 of the way full. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.

Caramel Frosting
from Freutcake

for the caramel
1/2 cup light brown sugar, packed
1/4 cup heavy cream
2 tbsp unsalted butter
1 tsp vanilla extract
pinch of salt

1. In a medium-sized saucepan, combine light brown sugar, heavy cream, and butter and bring to a boil over medium-high heat. Stirring constantly, continue to boil for three minutes.

2. Remove from heat and carefully stir in vanilla extract and salt. Allow to cool to room temperature. Beat with a whisk until smooth before adding to buttercream.

1 cup (2 sticks) unsalted butter, softened
2 cups powdered sugar
1/2 tsp salt
1 tbsp vanilla extract

1. In a large bowl, cream together butter and sugar. Add vanilla and salt.

2. Slowly add the cooled caramel, stirring until completely incorporated.

Cooking Tips : 

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