Popping Candy Cupcakes
A perfect popping party treat to celebrate bonfire night!
Popping Candy Cupcakes
Rated 5.0 stars by 1 users
Servings
12
Prep Time
30 minutes
Cook Time
20 minutes
A fantastic popping party treat!
Author:OneSixtyDegrees

Ingredients
-
125g Whitworths Golden Caster Sugar
-
75g Whitworths Dark Soft Brown Sugar
170g Unsalted Butter, at room temperature
2 Tbsp Vegetable Oil
150g Self Raising Flour, sifted
50g Cocoa Powder, sifted
3 Large Eggs, at room temperature
1 Tsp Vanilla Extract
2 Tbsp Milk
30g Popping Candy
-
375g Whitworths Icing Sugar, sifted
175g Unsalted Butter, at room temperature
2-3 Tbsp Milk
Black, Pink, Blue and Orange Gel Food Colouring
2 Tbsp Cocoa Powder
Edible Silver Glitter
Cupcakes
Buttercream
Directions
Cupcakes
Preheat the oven to 160°C fan and line a cupcake/muffin tray with 12 cases
Cream together the sugars and butter in a bowl until light and fluffy
Add the eggs, vanilla extract and oil, along with 2 large spoonful’s of the flour and beat together
Fold in the remaining flour with the cocoa powder and milk, using a spatula/metal spoon
Fill each case approximately 2/3 full and bake in the oven for 20-22 mins
Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack
Once cool, hollow out the middle of the cupcakes and fill each one with the popping candy. Pop the section you removed from the cupcake on top of the popping candy
Buttercream
With a handheld or stand mixer, beat the butter for 2-3 mins until pale and fluffy
Add half the icing sugar and beat again until combined. Repeat for rest of the icing sugar
Add the milk and mix for 5 mins
Divide the buttercream equally in two and to one half add the cocoa powder and mix until combined. Add your black gel food colouring and mix until evenly distributed
With the remaining half, split this into 3 and colour with the blue, pink and orange gel food colouring
Once the buttercream is coloured, get a large piece of cling film and place it down flat on a hard surface
Onto the cling film, add long rows of the different coloured buttercream, making sure each row is touching along their length. We used the following pattern: black, pink, black, blue, black, orange
Next, roll the cling film up so the two end rows of buttercream meet and twist the cling film at each end
Prepare a piping bag with your piping tip
Snip one end of the cling film and place this end first into the piping bag
Squeeze the buttercream down to the tip and begin piping on top of the cupcakes
Add some edible silver glitter and enjoy!
Recipe Note
Tips
By
folding in the flour with a spatula or metal spoon, this ensures the air
bubbles in the mixture are retained and it will help make your cupcake mixture
light
To
hollow out the middle of the cupcakes, use an apple corer or the end of a large
piping nozzle. Be careful not to go all the way to the bottom of the cupcake
Adding
cocoa powder to the buttercream before colouring it black means less food
colouring is required
Comments
Thank you so much for this recipe will be doing these come next week