Cupcakes with popcorn
Votes: 1
Time: 55 min.
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
Bake unique popcorn cupcakes using ready-made cake mix—no one will guess you made them with pre-made ingredients. When mixing the batter, use the liquid from a can of corn instead of water. This will infuse the baked goods with a light, sweet corn aroma and flavor. The cupcakes themselves will be dense, moist inside, and delicious. Once they've cooled, top each with a cap of whipped cream topped with crushed popcorn and a mound of whole popcorn dipped in white chocolate. This unique dessert will delight both adults and children. Make your movie night even more special with popcorn cupcakes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (450-500 g) of dry mix for golden butter sponge cake (+ necessary additional ingredients)
- 1 can (820g) of canned corn (drain the liquid into a separate container; set the corn aside for another use)
- 1 bar (100 g) white chocolate, finely chopped
- 4 cups popcorn
- 2 cups cold heavy cream
- 3 tablespoons powdered sugar
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Recipes with similar ingredients: cake mix, corn kernels, white chocolate, popcorn, cream, powdered sugar
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Mix the cake batter according to package directions, substituting corn syrup for the water. Line a 12-cup muffin tin with paper liners. Spread the batter evenly, filling each cavity two-thirds full. Bake according to package directions; let cool completely.
- Meanwhile, place the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring, until smooth. Pour the mixture over the popcorn in a large bowl; stir to coat completely, then refrigerate until set, about 10 minutes. Top with about 2 cups of chocolate popcorn and crush.
- In a bowl with a mixer on medium-high speed, beat the heavy cream and powdered sugar until soft peaks form, about 2 minutes. Fold in the crushed popcorn.
- Top each cupcake with 3 tablespoons of popcorn whipped cream. Top with the remaining white chocolate-covered popcorn.
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