Buttered Popcorn Cupcakes

I’ve said it more than once, I am not a baker. Still, occasionally I will run across a recipe in a cookbook or website that intrigues me enough to give it a try. Such was the case with this recipe that I found at sprinklebakes.com. Prior to this I had never heard of buttered popcorn flavoring, nor had I seen the cute little collars that dress up plain cupcake papers. I’m not going to lie, these took me a while. Not the cupcake itself, that was a breeze, but the frosting is a bit of work. Still, they make a wonderful presentation, are unique, tasty and surprising, and the frosting pipes like a dream, even for a non-baker like me. These would be perfect for your next movie night.

Buttered Popcorn Cupcakes

As seen on sprinklebakes.com

 ½ c. unsalted butter softened

¾ c. granulated sugar

2 large eggs, room temperature

1 dram bottle LorAnn Buttered Popcorn Flavor.125 oz

1¼ c. flour

1¼ t. baking powder

½ t. fine grain sea salt

½ c. buttermilk, room temperature

Buttered Popcorn Swiss Meringue Buttercream 

 4 large egg whites

1 c. granulated sugar

1½ c. salted butter, room temperature

1 dram bottle LorAnn Buttered Popcorn Flavor .125 oz.

Yellow gel food color

Orange gel food color

 Preheat the oven to 350°F. Line a cupcake pan with 12 paper liners.

In the bowl of an electric mixer, combine the butter and sugar and medium speed until fluffy and lightened in color. Beat in the eggs one at a time. Beat in the buttered popcorn flavor. Scrape down the bowl and mix to incorporate once more.

 In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.

 Add the flour mixture and buttermilk alternately to the creamed mixture. Begin and end with flour, and mix on low speed until just combined. Scrape down the bowl and fold together any bits of remaining butter or flour by hand.

Using an ice cream scoop, or a 1/4-cup measure, divide the batter evenly between the muffin cups.

 Bake the cupcakes for 20 minutes or until they spring back when pressed in their centers. Allow them to cool in the pan for 3 -5 minutes, then transfer to a wire rack to cool completely.

Buttered Popcorn Swiss Meringue Buttercream

 Place a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.

 a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.

 Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the buttered popcorn flavor. Add drops of yellow gel food color until a bright yellow hue is achieved. Add 1 or 2 drops of orange food color to bring the hue closer to the color of theatre style buttery popcorn. Scrape down the bowl and beat on high speed until fluffy and the color is consistent.

 Place the buttercream in a large pastry bag fitted with a large French piping tip. Pipe a large double swirl of buttercream on top of each cupcake.

 Dress up your cupcakes with these darling “Popcorn” collars.

 Optional step: While the cupcakes are still slightly warm, brush their tops with a little melted salted butter. This adds an extra layer of buttery flavor. About 2 tablespoons will be more than enough.

 

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