Popcorn and Peanut Cupcakes
INGREDIENTS
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1/2 cup sugar
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6 ounces salted roasted peanuts, 1 1/3 cups
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1/2 cup light corn syrup
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1/4 ounce unsalted butter, 1/2 tablespoon
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1 tablespoon baking soda
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2 1/4 cups sugar
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9 ounces butter
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5 eggs
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3 egg yolks
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3 cups cake flour
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1 1/2 cups all-purpose flour
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2 1/4 teaspoons baking powder
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1 1/2 teaspoons salt
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3/4 teaspoon baking soda
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2 cups buttermilk
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2 teaspoons vanilla
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1 1/2 cups peanut brittle, recipe above, chopped into small pieces
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2/3 cup mini chocolate shell candies
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Butterscotch Caramel, recipe follows
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Fudge Icing, recipe follows
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Caramel Corn, recipe follows
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Vanilla Buttercream, recipe follows
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1 cup prepared butterscotch caramel topping (recommended: Mrs. Richardson's Butterscotch Caramel Topping)
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1 tablespoon heavy whipping cream
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Pinch salt
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8 ounces butter
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1 cup confectioners' sugar
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3/4 cup unsweetened cocoa powder
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1/4 teaspoon salt
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3/4 cup corn syrup
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1 teaspoon vanilla extract
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8 ounces bittersweet chocolate, melted and cooled
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1/2 cup packed light brown sugar
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1/4 teaspoon salt
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1ounce unsalted butter
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2 tablespoons light corn syrup
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1/2 teaspoon vanilla extract
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1/4 teaspoon baking soda
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4 cups popped unflavored popcorn
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1/2 cup egg whites, from 3 large eggs
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1 cup sugar
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8 to 10 ounces unsalted butter, softened and cut into small pieces
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1/4 teaspoon vanilla extract
Comments & Reviews
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