Caramel popcorn cupcakes with white chocolate buttercream

These cupcakes were probably the first thing I ever baked that was good, like eat half a dozen at once good. I've always enjoyed baking but I think this was my first invention that really worked out and definitely gave me some confidence to experiment.

The beautiful thing about the base cupcake recipe listed below is that it is gloriously simple. I've adapted this base for mocha, red velvet, hummingbird, matcha, hazelnut, orange - pretty much every flavour imaginable - and it's worked perfectly every time. So even if the caramel popcorn doesn't inspire you, consider taking the basic recipe and making your own modifications.

While I don't bake that many cupcakes anymore, I still whip these ones up from time to time as they are absolutely a nostalgic favourite. My now-boyfriend (previously flatmate) has told me how he used to enviously watch me bake these - occasionally I'd offer him one. Now we're dating. So these cupcakes are pretty special :)

Also, for fairly minimal fuss and effort, they look pretty alright!

Caramel popcorn cupcakes with white chocolate buttercream

Makes 12.

Ingredients:

Cupcakes:

• 1 cup self-raising flour, sifted
• 3/4 cup caster sugar
• 2 eggs
• 3/4 cup thickened cream, approx
• 1 teaspoon vanilla (I used 1/2 vial butter vanille)

Frosting:

• 1/4 cup rice bran oil
• 1/3 cup popping corn kernels
• 3/4 cup white sugar
• 3 tablespoons honey
• 250g butter, divided into 2 x 125g
• 120g white chocolate
• 2-3 cups pure icing sugar, approx

Method:

• Preheat oven to 170 degrees C, fan-forced.
• Crack two eggs into a one-cup measuring cup. Fill measuring cup to top with thickened cream and add to bowl of stand mixer. Beat for 3 minutes.
• Gradually add in 3/4 cup caster sugar and vanilla, beating well after each addition. Sift in flour and fold until just combined.
• Divide between 12 cupcake cases and bake for 13-15 minutes, or until cooked and golden.
• Cover a large baking tray with non-stick baking paper. Heat 1/4 cup rice bran oil in a heavy bottomed saucepan with tight lid. Once hot, add a corn kernel. If it starts to 'move' in the oil - it's hot enough. Tip all the corn into the pan and cover with the lid. Allow corn to pop, shaking frequently and tip into a large bowl once popped.
• Combine 3/4 cup sugar, 125g butter and 3 tablespoons honey in a small saucepan over low heat. Cook, swirling until mixture is boiling. Allow to boil, without stirring, until golden brown. Pour over popcorn and quickly mix together. Tip coated popcorn out onto the large baking tray, and press into a single layer of popcorn. Allow to cool.
• Whip remaining 125g butter until pale and creamy. Slowly sift in the icing sugar and continue whipping until a light, creamy buttercream is achieved. Melt white chocolate on a low heat in the microwave, pour into the buttercream and fold through.
• To assemble: top each cupcake with a generous swirl of buttercream and some caramel corn kernels.