Popcorn and Peanut Cupcakes Recipe

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Popcorn and Peanut Cupcakes
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Ingredients
39
Count
Nutrition
3107
Calories
Total time
27
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350°F Grease a sheet pan with nonstick spray. Line 3 (12-cup) cupcake or muffin pans with paper cupcake liners.
  2. FOR THE PEANUT BRITTLE:.
  3. Combine the sugar, peanuts, and corn syrup in a saucepan. Cook on medium heat until the mixture is golden in color. Remove the saucepan from the heat. Stir in the butter and baking soda. Working quickly, spread the mixture onto the greased sheet pan. Allow the mixture to cool slightly before using a spatula to spread the mixture out even further. Once cooled a little more, stretch the candy out to be thin. Once fully cooled, approximately 30 minutes, break the candy into small pieces. You will not need all this brittle for the cupcakes. The extra can be stored in a plastic storage container for snaking or a second batch of cupcakes!
  4. FOR THE BUTTERMILK POUND CAKE:.
  5. In a large bowl, beat together the sugar and butter until smooth. Add the eggs, 1 at a time. Scrape down the bowl and mix after each egg addition. In a separate bowl, sift together the cake flour, all-purpose flour, baking powder, salt, and baking soda. In a third bowl, mix together the buttermilk and vanilla extract. Add the dry ingredients and buttermilk mixture to the butter-egg mixture, alternating between the dry and wet ingredients. Fold in the chopped peanut brittle.
  6. Using a medium-size ice cream scoop, scoop the batter into the prepared cupcake liners. Add a layer of the mini chocolate shell candies. Bake until the tops of the cupcakes lightly spring back when pressed and a toothpick inserted in the center comes out clean, about 20 to 22 minutes.
  7. BUTTERSCOTCH CARAMEL:.
  8. Warm the butterscotch topping, and then add the cream and salt, mixing until smooth. Allow the mixture to cool, and then transfer to a disposable pastry bag fitted with a small tip and use to fill the cupcakes. This is a little sticky and messy!
  9. FUDGE ICING:.
  10. In a food processor, blend the butter, sugar, cocoa and salt until smooth. Add the corn syrup and vanilla extract. Blend again, making sure to scrape the sides of the food processor. Add the chocolate and pulse until completely combined. It should be smooth and creamy.
  11. CARAMEL CORN:.
  12. Place the brown sugar, salt, butter, corn syrup, and vanilla extract into the microwave-safe container, and cook on HIGH power for 1 minute. Remove and stir until smooth. Place the container back in the microwave and cook again for another 2 minutes, or until the mixture is bubbling.
  13. Remove the container from the microwave and stir in the baking soda. It will foam up. Spray a large stainless steel bowl with nonstick spray, and place the popcorn in it. Pour the hot mixture from the microwave over the popcorn, and toss until evenly coated. Spread the popcorn over a sheet try and move it around until it is all separated. Allow the mixture to cool before layering on top of the fudge icing.
  14. VANILLA BUTTERCREAM:.
  15. In a bowl, whisk together the egg whites and sugar. Heat them over a bain marie until hot and the sugar is melted. Pour the hot egg white-sugar mixture into the bowl of an electric mixer and whisk on high until the mixture is cooled. Switch to a paddle attachment. With the mixer running on a medium-high speed, gradually add the softened butter until the frosting is thick, smooth and glossy. Add the vanilla extract, and mix until combined.
  16. FOR THE ASSEMBLY:.
  17. Fill the cooled cupcakes with the BUTTERSCOTCH CARAMEL. Spread the FUDGE ICING on top. Sprinkle the CARAMEL CORN over the icing and top with a dollop of the VANILLA BUTTERCREAM. Top the BUTTERCREAM with a Mini Chocolate Shell Candy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3106.85 Kcal (13008 kJ)
Calories from fat 1440.24 Kcal
% Daily Value*
Total Fat 160.03g 246%
Cholesterol 557.81mg 186%
Sodium 2442.04mg 102%
Potassium 1074.93mg 23%
Total Carbs 407.78g 136%
Sugars 292.79g 1171%
Dietary Fiber 11.25g 45%
Protein 37.98g 76%
Vitamin A 1.3mg 44%
Iron 10.4mg 58%
Calcium 415.8mg 42%
Amount Per 100 g
Calories 371.63 Kcal (1556 kJ)
Calories from fat 172.28 Kcal
% Daily Value*
Total Fat 19.14g 246%
Cholesterol 66.72mg 186%
Sodium 292.11mg 102%
Potassium 128.58mg 23%
Total Carbs 48.78g 136%
Sugars 35.02g 1171%
Dietary Fiber 1.35g 45%
Protein 4.54g 76%
Vitamin A 0.2mg 44%
Iron 1.2mg 58%
Calcium 49.7mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 74.7
    Points
  • 88
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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