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£8.60/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180°C, gas mark 4, and line two 8-hole muffin tins with 16 muffin cases. Use an electric whisk to cream together the butter and brown sugar until pale and fluffy (for about 4-5 minutes). Beat in the eggs, one at a time, followed by the golden syrup.
In a separate bowl, combine the flour and baking powder. Add this gradually into the butter and egg mixture until a thick batter forms. Finally, stir in the milk and popcorn.
Divide the mixture between the muffin cases and bake for 15-20 minutes, or until the cakes are risen, golden and a skewer inserted comes out clean. Allow the cupcakes to cool completely before decorating.
To make the icing, melt the butter in a small saucepan. Once melted, stir in the brown sugar and double cream and simmer over a medium heat for 3-4 minutes until smooth and bubbling. Remove from the heat and sieve over the icing sugar. Beat the sugar and salt in using a wooden spoon until the icing is thick and holds its shape.
Spoon a dollop of icing onto the top of each cupcake and use a palette knife to spread it out to the edges. Top each cake with a few pieces of popcorn to finish. These cupcakes will keep for 3-4 days in the fridge.
Typical values per item when made using specific products in recipe
Energy | 1,589kJ/ 387kcals |
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Fat | 15g |
Saturated Fat | 9.3g |
Carbohydrates | 56g |
Sugars | 44g |
Fibre | 0.7g |
Protein | 3.1g |
Salt | 0.5g |
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