Recipe courtesy of Dorothy Tong

Nostalgic Popping Candy Cupcakes

  • Level: Easy
  • Total: 24 min
  • Prep: 15 min
  • Cook: 9 min
  • Yield: about 55 mini cupcakes
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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

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)

Directions

  1. Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
  2. 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.
  3. 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:

  1. 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.
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