Sweet and Salty Pop-0-licious Cupcakes 

A caramel-stuffed cupcake, topped with creamy buttercream and

crunchy pretzels, peanuts, popcorn and a caramel drizzle

Recipe by Victoria Dweck

Instructions :

1. Preheat oven to 350°F.
2. Combine Milk and vanilla in a measuring cup. Set aside.
3. In the bowl of a mixer, combine flour, sugar, Baking Powder, and salt. Add butter and mix until combined. Add eggs, one at time, then add milk mixture.
4. Scoop batter into a paper-lined muffin pan and bake for 20 minutes, until tops of cupcakes are lightly golden.
5. Using a knife, poke a slot in the top of the cupcake and insert 2 teaspoons Caramel (it’s ok if some pours out on top).
6. Pipe frosting high in the center of the cupcake (it’s best to use a jumbo piping tip). Press Popalicious Popcorn into the frosting. Drizzle with additional caramel (this will keep the popcorn in place).

Yield: 12 cupcakes

Easy Homemade Caramel

Instructions :

1. In a small saucepan, combine sugar, water, and corn syrup. Bring to a boil and let boil until sugar turns an amber/golden caramel color (do not stir, but you can swirl the pot if one side is cooking faster than the other). Watch it carefully so it doesn’t burn.

2. Once mixture is deeply golden, lower heat and carefully stir in creamer. Let boil for an additional couple minutes to thicken. Serve caramel generously over bars.

Buttercream Frosting

Instructions :

1. In the bowl of an electric mixer, beat butter until fluffly.
2. Slowly add in half of the confectioners’ sugar. Add milk and vanilla, then remaining confectioners’ sugar.