Updated: Nov 22, 2021
These fun butterscotch popcorn cupcakes are fantastically easy and taste amazing!
This week I felt like baking something really sweet and fun, and these butterscotch popcorn cupcakes fit the bill!
They're super easy to whip up, and, just like a bucket of popcorn, would go perfectly sat in front of the tele watching a film.
They're so indulgent - and after the crazy year and a bit we've had with the pandemic, you deserve to treat yourself!
Not only is there butterscotch in the sponge, but they're also filled with butterscotch, and topped with a butterscotch buttercream that's to die for. Honestly, you won't regret baking these - they're completely delicious.
Butterscotch, if you're not already aware, is basically a thicker, richer caramel. You can find it in most supermarkets or whip it up super quickly at home yourself.
However, I'm still working on my butterscotch recipe to make sure it's perfect. So, in the meantime, pick up a jar or, if you can't find butterscotch in the supermarket then my caramel will work perfectly too!
Go on, treat yourself to this indulgent treat!
Let's get Caking It!
180C (170C fan)
Yield: 12 cupcakes
Prep: 20 mins
Bake: 20 mins
Assemble: 10 mins
150g unsalted butter
150g golden caster sugar
4 medium eggs
1/2 tsp vanilla
150g gluten free self-raising flour
1 tsp gluten free baking powder
1/4 tsp bicarbonate of soda
1/4 tsp xanthan gum
3 tbsp butterscotch
50g butterscotch popcorn
2 tbsp sour cream
100g unsalted butter
300g icing sugar
2 tbsp butterscotch
As usual, don't forget to wait until all the ingredients are at room temperature before starting.
Preheat oven to 180C. Fill 12 muffin holes with cases.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition, and add the vanilla.
In a separate bowl, mix the flour, baking powder, and xanthan gum with a fork, and then add this to the mixture, mixing until fully incorporated.
Spoon in the butterscotch and mix until combined. Crush the popcorn in a sealed bag with a rolling pin until it resembles large breadcrumbs, then mix these into the batter
Fill the cupcake cases until they're 3/4 full, or around 2 tbsp in each.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 18-20 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
I could honestly eat this butterscotch buttercream with a spoon, but I won't because it tastes so amazing with the popcorn sponge!
While the sponges are cooling, make to the buttercream.
Cream the butter until pale, and gradually add in the icing sugar until it is all incorporated. You can do this either with a standing mixer, an electric hand whisk, or a fork. At this point the mixture should be a little stiff.
Add the butterscotch and mix until fully incorporated.
Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom.
Spoon a little butterscotch into each cupcake hole.
Pipe on a good layer of the butterscotch buttercream.
Finish with a few butterscotch popcorn pieces.