Caramel Popcorn Cupcakes

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 c milk

½ c caramel sauce to fill

Caramel Buttercream Icing:

125g Westgold Unsalted Butter, soft

1 ½ c 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.  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.