Popcorn Cupcakes

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• Step 1

  Preheat the oven to 170°C (fan)/gas mark 5, and line the muffin tins with paper muffin cases - I like to use red polka dot ones!

• Step 2

  Mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency. I use a freestanding electric mixer, but a handheld or even a strong arm and a normal whisk is fine!

• Step 3

  With the mixer or whisk on a slow speed, add the egg and mix until just combined, then gradually pour in half of the milk and mix thoroughly. Scrape down the sides of the bowl and give the batter one final mix for around 30-40 seconds.

• Step 4

  Spoon the batter into the prepared paper cases, filling them two-thirds full. I use an ice cream scoop!

• Step 5

  Bake for 20 mins, they should be golden and spring back when lightly touched (careful, they’re hot!)

• Step 6

  Leave the cupcakes to cool in the tin for a couple of mins before removing them and cooling on a wire rack.

• Step 7

  For the frosting, first soften the butter by mixing the butter for a minute or so (freestanding mixers are easiest, but an electric whisk or even by hand is fine). Gradually add the icing sugar and double cream, a third at a time. Finally, stir in the caramel.

  Use a round nozzle and piping bag to swirl frosting onto each cupcake, or use a spoon if you don’t have a piping bag. Push popcorn onto the top of each cake, and finish with a drizzle of caramel sauce.

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