The world of baking and food through the eyes of an American in London

Popcorn Cupcakes

Posted by on Jun 7, 2010 in Cupcakes | 7 comments

-
I bought these cute little cases from the US so I decided to make popcorn cupcakes for Iron Cupcake XI: Celebration. It’s hard to see the texture of the “popcorn” in the photo but it looks really good in person.
-
This is my second entry for this Iron Cupcake. I usually only make one entry but I really wanted to make minis decorated with chocolate butterflies but that failed miserably. I’d already made the minis so rather than let them go to waste I’m submitting them with a simple decoration. I am really pleased with these popcorn cupcakes. They came out really cute.
-

-
I decided to make chocolate marshmallow cream filled cupcakes topped with almond buttercream in 2 shades to represent the popcorn.
-
Cream-Filled Chocolate Cupcakes
Ingredients
1 cup unsalted butter, room temperature
3/4 cup unsweetened cocoa powder
2 cups self raising flour
1/2 tsp baking soda
1/2 tsp salt
2 cups sugar
3 large eggs room temperature
1 cup sour cream, room temperature
-
1. Preheat oven to 350 F/180 C. Line buckets on 2 baking sheets. Whisk together flour, cocoa, baking soda, baking powder, and salt.
-
-
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. With mixer on low speed, add flour mixture in two batches, alternating with the sour cream, and mixing until just incorporated after each.
-
-
3. Divide batter evenly among prepared cups, filling each three quarters full. Bake, rotating tins halfway though, until cake tester inserted in centers comes out clean, about 15-20 minutes. Transfer tins to wire racks to cool 5 minutes.
-
-
I bought this cute cake tester
-
Marshmallow Creme
-
-
They have fluff on Ocado
-
Whisk 1 1/2 cups of Marshmallow Fluff with 1/2 cup of room temperature butter until smooth. Cover with plastic wrap, and chill until slightly firm 15 to 30 minutes.
-
-
4. Using a small knife cut the center of each cupcake out in a cone shape and spoon in marshmallow cream.
-
-
Trim cone shape piece of cake and place over the cream.
-
-
Almond Buttercream
adapted from Martha Stewart Cupcakes
-

Ingredients
3 cups unsalted butter at room temperature
2 pounds icing sugar, sifted
2 tsp almond extract
Yellow gel food coloring
-

1. With an electric mixer, beat the butter on medium-high until pale and creamy, about 2 minutes.
-

2. Reduce speed to medium. Add the icing sugar ½ cup at a time, beating after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate the frosting, then return to medium. This should take about 5 minutes. Frosting will be pale and fluffy.
-

-
3. Add almond and beat until frosting is smooth. Separate half of frosting into a separate bowl add small amount of yellow gel food coloring, and beat until color shows through.
-

-
Bag the 2 color frosting’s. I used one round tip and one star tip to add some texture
-
-
I started with the white and left some space. I filled in the gaps with the yellow frosting. Overlapping slightly to give the look of a real popcorn bucket.
-

You Might Like:

7 Comments

Join the conversation and post a comment.

  2. Leanne
    June 9, 2010 at 9:34 pm

    Hi! I saw this iron cupcake entry on another blog – wow I love the cases, they're so cool :)

    Reply
  3. I heart cupcakes
    June 10, 2010 at 5:25 pm

    We didn't get to try one of your cakes but they looked gorgeous!
    I love bake it pretty – one of my favourite sites for cupcake goodies.

    Reply
  4. Sprinkles
    July 19, 2010 at 5:14 am

    Hi there, I love this idea so have included you and it in part 1 of our summer cupcake feature on http://www.partycupcakeideas.com

    Reply
  5. Cupcake Kelly
    October 8, 2010 at 9:33 pm

    I bought them from Bake it Pretty. They seem to be out of the red stripe ones but they get new ones in all the time.

    http://www.bakeitpretty.com/item_1148/New-Blue-Sherbet-Stripe-Party-Cups.htm

    Reply
  6. El rincón de los postres
    December 6, 2010 at 2:22 pm

    umm I love, I'll try to be as I left them

    Reply
  7. Felicity!
    April 10, 2011 at 10:53 am

    Wow! Such an incredible idea. I want to do a sort of Americanized afternoon tea picnic menu for a double date this summer. this is definite 'must try'! x

    Reply

Trackbacks/Pingbacks

  1. Bubblegum Cupcakes | An American Cupcake in London - [...] popcorn cupcakes would make good companions to these as well. [...]
  2. Top Ten Cupcakes 2010 | An American Cupcake in London - [...] 5. The Popcorn Cupcakes that were for the last Iron Cupcake London are one of the most popular on ...

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>