Food Network UK

Nostalgic popping candy cupcakes

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Ingredients

  • For the cupcakes:

  • 220g flour, sifted
  • 1 3/4 tsp baking powder
  • 1/4 tsp salt
  • 5 tbsp Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 230g sugar
  • 2 extra-large whole eggs
  • 3 large egg yolks
  • 2 1/2 tsp vanilla extract
  • 83ml vegetable oil
  • 80ml buttermilk, shaken

  • For the popping candy buttercream:

  • 8 tbsp unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , softened
  • 2 tsp vanilla extract
  • 220–330g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar, well sifted
  • 1 to 3 tsp cream, as needed
  • Popping candy, or space dust, for garnish

Use imperial measurements

Method

How to make Nostalgic popping candy cupcakes

1) Preheat the oven to 180C/Gas 4. Line the Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups 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 Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more 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 Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and vanilla extract until smooth. Beat in the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar, about 100g at a time, adjusting for taste. Beat in the cream, 1 tsp at a time, if the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please 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.