We’ve perfected sweet and salty with our caramel popcorn cupcakes — a delicious hit with every bite, trust us, you won’t stop at just one!
Difficulty – Easy
Prep time – 30 minutes
Cook time – 20 minutes
Serves – 10-12
Ingredients
Cupcakes:
125g Westgold Unsalted Butter, soft
125g brown sugar
2 tbsp golden syrup
2 eggs, beaten
1 tsp vanilla
150g self-raising flour
25g cornflour
Pinch salt
⅓ cup milk
½ cup caramel sauce to fill
Caramel Buttercream Icing:
125g Westgold Unsalted Butter, soft
1 ½ cups icing sugar
2 tbsp golden syrup
1 tsp vanilla
Pinch salt
Caramel popcorn to decorate
Caramel sauce to drizzle
Method
Preheat oven to 180°C. Remove ham from the packaging and carefully cut the skin around the hock bone and push your fingers between the fat and the skin, being careful to leave the layer of fat on the ham to keep it moist. Score the ham with a sharp knife, being careful not to cut too deep.
To make the glaze:
Preheat oven to 180˚C. Cream butter, brown sugar, and golden syrup until light and fluffy.
Pour in the eggs a little at a time. Slowly pour milk in until combined. Sift the flour, salt, and cornflour together.
Fold into the butter mixture gently until just combined.
Spoon into paper-lined cupcake tins and bake 18-20 minutes until cooked through.
Set aside to cool. When cool, scoop out a small cavity and fill it with caramel sauce.
Using an electric beater, whip the butter and salt for 1-2 minutes until slightly paler.
Add the icing sugar, golden syrup and vanilla and beat until light and fluffy.
Place the buttercream into a piping bag and pipe onto the cupcakes.
Decorate with caramel popcorn and drizzle over a little caramel sauce. Serve.
Original recipe sourced from: Westgold
