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.?
- 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
- TO MAKE THE CUPCAKES
- Preheat oven to 350°F/180°C/Gas 4.
- Line cupcake pan with paper liners.
- In a medium mixing bowl combine oil and sugar.
- 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.
- 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.
- Let cool in the pan on a rack for five minutes. Remove cupcakes from pan onto a rack and cool completely.
- TO MAKE THE BUTTERCREAM
- Add softened butter and vanilla to the mixing bowl and mix until completely combined.
- 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.
- When completely mixed the frosting may appear dry so add the milk a little at a time until frosting is the proper consistency.
- TO MAKE THE CARAMEL
- 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.
- TO FROST AND DECORATE
- 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.
