Nostalgic Popping Candy Cupcakes
- 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
- Popping Candy Buttercream:
- 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)
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 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.
Recipe courtesy of Dorothy Tong, Cupcake Wars, 2010