Salted caramel popcorn cupcakes - Aceline
Salted caramel popcorn cupcakes topped with fluffy buttercream and crunchy popcorn bites—perfectly sweet and savory. Serves 20.
Ingredients
- 12 vanilla cupcakes (store bought or make your own)
- 1 bag creamy toffees ( Werthers )
- 80-100ml double cream ( Elmlea )
- 50g popcorn kernels ( Lamb brand )
- 1 tbsp oil for cooking
- Good pinch crushed sea salt
- 250g unsalted butter, softened ( Valio )
- 450g fine icing sugar ( Lamb brand )
- 1 tsp vanilla extract
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