Recipe courtesy of Dorothy Tong
Nostalgic Popping Candy Cupcakes
Getting reviews...
- Level: Easy
- Total: 24 min
- Prep: 15 min
- Cook: 9 min
- Yield: about 55 mini cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 55 servings
- Calories
- 95
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 25 mg
- Sodium
- 29 mg
- Level: Easy
- Total: 24 min
- Prep: 15 min
- Cook: 9 min
- Yield: about 55 mini cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 55 servings
- Calories
- 95
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 25 mg
- Sodium
- 29 mg
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.
