Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pop Rocks Cupcakes
Getting reviews...
- Level: Intermediate
- Total: 1 hr 10 min (plus cooling)
- Active: 45 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 587
- Total Fat
- 29 g
- Saturated Fat
- 18 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 0 g
- Sugar
- 65 g
- Protein
- 3 g
- Cholesterol
- 74 mg
- Sodium
- 174 mg
These cupcakes will close your Fourth of July with a bang — and a fun surprise. What looks like a simple vanilla cupcake turns into a celebration when you take a bite. Colorful sprinkles and popping candy spill out, making each bite more festive than the last.
- Level: Intermediate
- Total: 1 hr 10 min (plus cooling)
- Active: 45 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 587
- Total Fat
- 29 g
- Saturated Fat
- 18 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 0 g
- Sugar
- 65 g
- Protein
- 3 g
- Cholesterol
- 74 mg
- Sodium
- 174 mg
Ingredients
For the Cupcakes:
For the Frosting:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners. Stir together the cake flour, baking powder and salt in a medium bowl. Combine the milk and vanilla in a liquid measuring cup.
- Beat the butter and 1/2 cup granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, scraping down the bowl as needed, 2 to 3 minutes. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture. Increase the mixer speed to medium and beat briefly until smooth.
- In a clean mixer bowl, beat the egg whites on medium speed until foamy, about 30 seconds. Gradually beat in the remaining 1/4 cup granulated sugar. Increase the speed to high and beat until the egg whites are glossy and hold stiff peaks, about 2 minutes. Fold one-third of the egg whites into the batter to lighten, then fold in the remaining egg whites.
- Divide the batter evenly among the muffin cups. Bake, rotating the pan halfway through, until a toothpick inserted into the center of a cupcake comes out clean, about 16 minutes. Transfer to a rack and let the cupcakes cool 10 minutes in the pan, then remove the cupcakes to the rack to cool completely.
- Use a sharp paring knife to cut and scoop out a quarter-size hole in the top of each cupcake, about 1/2 inch deep. Combine the Pop Rocks and sprinkles in a small bowl. Fill each hole with about 1 teaspoon of the candy mixture (there will be some left over).
- Make the frosting: Beat the butter in a large bowl with a mixer on medium speed until creamy, about 1 minute. Reduce the speed to low and gradually beat in the confectioners’ sugar until smooth, then beat in the vanilla. Beat in 3 tablespoons milk. Increase the speed to medium-high and beat until very light and smooth, 2 to 3 minutes, adding 1 more tablespoon milk if needed.
- Transfer the frosting to a piping bag fitted with a large star tip. Frost the cupcakes with generous spirals of frosting. Sprinkle with the remaining candy mixture.
