Gluten Free Toffee Popcorn Cupcakes

These Gluten Free Toffee Popcorn Cupcakes not only look amazing but taste delicious too. Wow, your friends with these beautiful cupcakes.
I just love toffee popcorn so I came up with this recipe for Gluten Free Toffee Popcorn Cupcakes with a caramel flavoured cake and vanilla buttercream topped with toffee popcorn and a homemade caramel sauce for a tasty yet fun cupcake.

So if you’re a toffee popcorn lover like me and my family, you are gonna love these cupcakes as we did! I know, it sounds weird and I’m pretty sure some of you people who’ve come here has had 1 of 2 reactions: Excitement (this sounds amazing!), Confusion (how the heck do you make a popcorn cupcake??? I assure you, if you just make these and take a bite, you will agree that these are surprisingly tasty.

I used store-bought toffee popcorn, but if you want to make your own from scratch, feel free! Although I have never made it I do plan to in the future. Of course, I will post the recipe for you lot too.
I know it is a long time before Halloween but I feel like these will be a perfect cupcake recipe for the month of October. I am pretty sure that it is totally acceptable to indulge in all the toffee and caramel then right.?

5 from 1 reviews

Gluten Free Toffee Popcorn Cupcakes

 

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Author: Laura Blaine

Ingredients

• FOR THE CUPCAKES:
• ½ cup/125ml vegetable oil
• ¾ cup/150g granulated sugar
• 2 large eggs
• 1¼ cups/150g gluten-free self-raising flour
• ¼ tsp salt
• 1 tsp baking powder
• ½ cup/125ml milk
• 2 tsp caramel flavouring
• FOR THE BUTTERCREAM
• 2 cups/500g Powdered Sugar
• 1 cup/200g Butter
• 2-3 tsp Vanilla Essence
• 1-2 tbsp Milk
• FOR THE CARAMEL SAUCE
• ¾ cup/150g sugar
• ½ cup/50g butter
• 1tbsp cream
• sea salt
• TOPPING
• Store bought toffee popcorn

Instructions

1. TO MAKE THE CUPCAKES
2. Preheat oven to 350°F/180°C/Gas 4.
3. Line cupcake pan with paper liners.
4. In a medium mixing bowl combine oil and sugar.
5. Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, milk, and caramel flavouring, beat at medium speed for one minute.
6. Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the centres spring back when touched and cupcakes are very lightly browned.
7. Let cool in the pan on a rack for five minutes. Remove cupcakes from pan onto a rack and cool completely.
8. TO MAKE THE BUTTERCREAM
9. Add softened butter and vanilla to the mixing bowl and mix until completely combined.
10. Add Powdered Sugar and beat on low until it is incorporated, then move the mixer up to medium-high speed. Scrape sides and bottom of bowl often.
11. When completely mixed the frosting may appear dry so add the milk a little at a time until frosting is the proper consistency.
12. TO MAKE THE CARAMEL
13. Place sugar in a heavy bottomed saucepan and place over medium heat. Let the sugar melt without stirring. Take the sugar off the heat when it has got a nice caramel colour and then add the butter. Stir until you have a smooth mixture. Stir in the cream. Season to taste with salt. Pour caramel into a jug, cover with plastic and set aside to cool.
14. TO FROST AND DECORATE
15. Once your cupcakes are completely cooled. Fill a piping bag with your buttercream and snip a hole in the end. Frost each cupcake then add three pieces of toffee popcorn on top of each then drizzle your cupcakes with your caramel sauce.

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