Nostalgic popping candy cupcakes

  • For the cupcakes
  • 220g flour, sifted
  • 1 3/4 tsp baking powder
  • 1/4 tsp salt
  • 5 tbsp 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 butter, softened
  • 2 tsp vanilla extract
  • 220–330g icing sugar, well sifted
  • 1 to 3 tsp cream, as needed
  • Popping candy, or space dust, for garnish

Serves: 55 cakes

1) 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.

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