Caramel Popcorn Cupcakes
These delicious litlte cupcakes feature the saltiness of popcorn and creaminess of caramel - the perfect combination!
box golden butter cake mix
liquid from 15.25 oz can of corn
about 1 can worth of liquid
1 to 1 1/2
I use Hershey's
Preheat oven to 350.
Line cupcake tin and set aside.
In your mixer, add all cake ingredients until just combined. If you're using the crushed popcorn, fold that into the mixture last.
Fill liners 3/4 way with batter. Bake 18-21 minutes or until a toothpick comes out clean.
MAKE THE BUTTERCREAM
In your COLD mixer, beat butter 3 full minutes on medium high speed, scraping the sides often.
Slowly add powdered sugar, then vanilla, and caramel.
Beat another 4-5 minutes until silky smooth.
Frost cupcakes, then top with caramel corn and more caramel sauce.
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