Serves: 55 cakes1) Preheat the oven to 180C/Gas 4. Line the cups of mini cupcake tins with paper cases.
2) Sift together the flour, baking powder and salt and set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla extract. Stir in the vegetable oil. Fold in the flour mixture, alternating with the buttermilk.
3) Fill the paper cake cases about three-quarters full with the cake mixture. Bake until a toothpick inserted into the centre of the cakes comes out clean, 8 to 10 minutes. Cool completely, and then decorate with popping candy buttercream.
Popping candy buttercream:
1) Beat together the butter and vanilla extract until smooth. Beat in the icing sugar, about 100g at a time, adjusting for taste. Beat in the cream, 1 tsp at a time, if the icing is too thick.
2) Cover the cupcakes with the buttercream, and then sprinkle 1 to 2 tsp popping candy on top of each cupcake.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.