Nostalgic Popping Candy Cupcakes

Recipe courtesy Dorothy Tong, Cupcake Wars, 2010
TOTAL TIME: 24 min
Prep: 15 min
Inactive Prep: --
Cook: 9 min
 
YIELD: about 55 mini cupcakes
LEVEL: Easy

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)
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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.

Notes

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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