We had a family party on Saturday to celebrate my brother’s 18th (he’s 19 but missed his 18th by being in America – plonker). I was definitely on kitchen duty – the dishwasher was exhausted by the end of it all!
Mum asked me to do nibbly bits, and what’s nicer than a cupcake? Oh I don’t know, maybe a cupcake smothered in buttercream, caramel sauce and toffee popcorn? Yeah, that’ll do.
225g caster sugar
1 Tsp. vanilla extract
225g plain flour
1/2 Tsp. bicarbonate of soda
1 1/2 Tsp. baking powder
1/2 Tsp. salt
2 large eggs
50g Greek yoghurt (avoid low fat versions)
200ml whole milk
Equal quantities butter and icing sugar for the frosting, as well as a store-bought caramel sauce and a small bag of toffee popcorn.
1. Heat oven to 175 C. Mix the sugar with the flour, vanilla extract, bicarb, baking powder and salt. Add the butter and mix until crumbly.
2. In a separate bowl, lightly whisk the eggs and Greek yoghurt until smooth. Add this to the flour mixture and mix until just combined.
3. Slowly add in the milk.
4. Fill cupcake liners until they are 1/2 full – this is important as they expand quite a lot once in the oven! Bake for about 14 minutes or until a skewer comes out clean.
5. Once cool, make the buttercream by mixing equal parts butter and sugar. Add more sugar to taste. Smother the buttercream on the cupcakes, then drizzle on the caramel sauce. Decorate with popcorn and munch!