Popcorn & Salted Caramel Cupcakes

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We were told time and time again how long and tedious the house buying process was, but for some reason I always imagined it would run smoothly when our time came…have I ever told you I’m a dreamer?

It’s been almost 6 months of waiting, and while this is almost average in the length it takes, it feels like time has paused. Liam has been handling most of the paperwork, and to be honest I’ve left him to it, too many cooks and all that. Instead I’ve been focusing on the more fun things, such as decoration, and I’m itching to start shopping.

We have our eyes on the most beautiful sofas from Next Home, a two-seater and one snuggler chair, both equally perfect for those lazy movie nights. In our flat, unlike the vast majority, our movie nights were on a Sunday. To be more precise they were more like long movie afternoons and involved the usual suspects; popcorn, chocolate and plenty of tea.

Popcorn and tea were never much of a combination, but when you slather said popcorn over a salted caramel cupcake all kinds of wonderful things occur.

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Popcorn cupcakes

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Makes|12 cupcakes

Preparation time|1 hour

Baking time| 25 minutes


Salted Caramel

75g Caster Sugar

2 tbsp Water

75g Light Muscovado Sugar

50g Unsalted Butter

100ml Double Cream

1/2tsp Flaked Salt

Vanilla & Brown Sugar Cupcake

175g unsalted butter

175g light muscavado sugar

3 large free-range eggs

1 tsp vanilla extract

175g self-raising flour

Sweet and Salty popcorn for decoration

 

Salted Caramel Buttercream

160g salted butter, softened

200g icing sugar

Salted Caramel (see recipe here)


Start by making your salted and leave to one side – see my recipe here

 Preheat the oven to 170C and line your cupcake tray with cupcake cases.

Cream the butter and muscovado sugar together until light and fluffy then one by one crack in each egg, mixing well in-between. Add the vanilla extract and mix to combine.

Sift the flour and baking powder into the bowl and fold through the mixture until smooth.

Divide between all cupcake cases and bake for about 20 minutes until golden-brown and a cake tester comes out clean.

Leave to cool on a wire rack for an hour (or overnight in tupperware)

 

For Salted Caramel Buttercream

Cream the butter and icing sugar together until smooth then add ¾ of the salted caramel mixture, leaving ¼ for drizzling at the end.

Scoop into a piping bag with your chosen nozzle and pipe a small mound of icing on top.

Decorate the cupcakes with popcorn until the icing is completely covered then drizzle with the remaining salted caramel.

Heavenly

Lemon Cheesecake Cupcakes

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Credit: Raheel Mir & Chris Rudio

So the two day mega heatwave has been and gone here in the UK, and while many Negative Nellies are calling that the end of our summer, I’m just delighted that the sun has at least stuck around.

Being British this time of year is a tough job. In the winter we’re prepared for cold, we’re more than aware it’s coming and better still our wardrobes are equipped to deal with it. Summer however is a little less predictable. We dream of being able to plan the perfect outdoor weekend months in advance, but instead have to settle on sharpening up our spontaneity when we see the updated forecast.

So while the 27 degree heat that adorned us last Sunday may be a distant memory, I remain thankful that the sun hasn’t abandoned us just yet….and when he eventually does disappear I have these sunny Lemon Cheesecake Cupcakes to keep my spirits high.

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Makes|12 cupcakes

Preparation time|1.5 hours

Baking time| 25 minutes


Lemon sponge

175g unsalted butter

175g caster sugar

3 large free-range eggs

175g self-raising flour

Juice and zest of 1 whole lemon

 

Lemon Cheesecake Frosting

200g cream cheese

500g icing sugar

125g soft unsalted butter

Juice of ½ lemon and zest of 1 whole lemon

Candied lemons for decoration (recipe here)


Preheat the oven to 170C and line your cupcake tray with cupcake cases.

Cream the butter and caster sugar together until light and fluffy then one by one crack in each egg, mixing well in-between. Add the lemon zest and juice then mix to combine.

Sift the flour and baking powder into the bowl and fold through the mixture until smooth.

Divide between all cupcake cases and bake for about 20 minutes until golden-brown and a cake tester comes out clean.

Leave to cool on a wire rack for an hour (or overnight in tupperware)

Once fully cooled pipe on the buttercream

 

For Lemon Cheesecake Frosting

Beat together the icing sugar and butter together until smooth.

Add the cream cheese and lemon juice and zest, then whip all together until you have a shiny, lump free, velvety consistency.

Scoop into your piping bag, tipped with your favourite choice of nozzle and pipe away.

Decorate with my candied lemons or scatter over some crushed digestive biscuits for added crunch.

Victoria Sponge Cupcakes

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I’ve always been a very proud British Citizen. From English breakfast tea, to clotted cream scones and that perfectly made bacon sarnie, there are so many reasons to love this country and I’ve only just scratched the surface talking about food.

But perhaps my favourite, aside from the beautiful change of seasons we’re so lucky to witness, is our heritage and by that I mean our Royals. Much like my Nan I’ve grown up to be somewhat of a Royalist. Her love of the Queen and all things grand inspired me through my adolescence and as a consequence I’ve grown up in awe of it all too.

It was only fitting therefore, that in honour of her Majesty’s 90th Birthday, I did something to celebrate and by celebrate I mean bake cake of course.

Obviously by cake I mean a Victoria Sponge, after all it was named after our Queen Victoria, but with this flavour I’m not one for sharing so opted for cupcakes instead meaning I could well and truly have my cake and eat it too.

I kept the traditional design by cutting the cupcakes in half and sandwiching them together with piped cream and jam. Then with a little help from my friends over at Cake Angels I decorated the tops with a whipped cream swirl and the Great British Sprinkles which they so kindly gifted me….those crowns *Swoon*

Happy Birthday Ma’am!

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Makes|12 cupcakes

Preparation time|30 minutes

Baking time| 25 minutes


Raspberry jam

500g raspberries

500g jam sugar

Vanilla sponge

175g unsalted butter

175g caster sugar

3 large free-range eggs

1 tsp vanilla extract

175g self-raising flour

300ml double cream

icing sugar, for dusting


Place all raspberries into a pan and mash with a fork or masher

Add the jam sugar and heat gently, stirring until the sugar dissolves.

Bring to the boil, still stirring, until it’s bubbling like crazy, then start timing for 4 minutes.

Remove from the heat and set aside to cool.

 

Preheat the oven to 170C and line your cupcake tray with cupcake cases.

Cream the butter and caster sugar together until light and fluffy then one by one crack in each egg, mixing well in-between. Add the vanilla extract and mix to combine.

Sift the flour and baking powder into the bowl and fold through the mixture until smooth.

Divide between all cupcake cases and bake for about 20 minutes until golden-brown and a cake tester comes out clean.

Leave to cool on a wire rack for an hour (or overnight in tupperware)

Once cooled completely, carefully peel away each cupcake from their liner and cut in half horizontally.

Whip the cream to soft peaks and spoon into a piping bag fitted with a star nozzle.

Pipe cream around the edges of the cake and one dot in the centre, following by a spoon of jam.

Pipe the remaining cream onto the top of each cupcake and decorate with Cake Angels, Great British Sprinkles for that final patriotic touch.

 I was not compensated for this post, however I did receive a sample for my review. All opinions are my own and not influenced in any way.