Nostalgic Popping Candy Cupcakes |
|
 |
Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 55 |
|
Ingredients:
1 3/4 cups cake flour |
1 3/4 teaspoons baking powder |
1/4 teaspoon salt |
5 tablespoons butter |
1 1/4 cups sugar |
2 extra-large whole eggs |
3 large egg yolks |
2 1/2 teaspoons vanilla extract |
1/3 cup vegetable oil |
1/3 cup buttermilk, shaken |
popping candy buttercream, recipe follows |
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. |
8 tablespoons unsalted sweet cream butter, softened |
2 teaspoons vanilla extract |
2 to 3 cups powdered sugar, well sifted |
1 to 3 teaspoons cream, as needed |
popping candy, for garnish (recommended: pop rocks) |
Directions:
1. Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
2. Sift together the flour, baking powder, and salt. 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 cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to 10 minutes. Cool completely, and then frost with Popping Candy Buttercream and enjoy!
4. Popping Candy Buttercream:
5. Beat together the butter and vanilla extract until smooth. Beat in the powdered sugar, 1 cup at a time, adjusting for taste. Beat in the cream, 1 teaspoon at a time, if the frosting is too thick. Frost the cupcakes with the buttercream, and then sprinkle 1 to 2 teaspoons popping candy per cupcake.
|
|