Recipe courtesy of Dorothy Tong
Show: Cupcake Wars
Episode: Hard Rock
Nostalgic Popping Candy Cupcakes
Total:
24 min
Active:
15 min
Yield:
about 55 mini cupcakes
Level:
Easy
Total:
24 min
Active:
15 min
Yield:
about 55 mini cupcakes
Level:
Easy

Ingredients

Popping Candy Buttercream:

Directions

Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.

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.

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!

Popping Candy Buttercream:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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