Name: Nostalgic Popping Candy Cupcakes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H9M0.000S
Total time: P0Y0M0DT0H24M0.000S
Yield: about 55 mini cupcakes
Ingredients: 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; 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)

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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Nostalgic Popping Candy Cupcakes

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