Golden Butter Popcorn Cupcakes

1. 1

   Preheat the oven to 350 degrees F. Prepare the cake batter as directed, substituting corn liquid for the water in the mix.

2. 2

   Linetwo 12-cup muffin pans with paper liners.

3. 3

   Divide the batter between the pans, filling each cup two-thirds of the way.

4. 4

   Bake as directed; let cool completely.

5. 5

   Meanwhile, put the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring, until smooth.

6. 6

   Pour over the popcorn in a large bowl; toss to coat, then refrigerate until set, about10 minutes.

7. 7

   Remove about 2 cups of the white chocolate popcorn and crush.

8. 8

   Beat the heavy cream and confectioners' sugar in a bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.

9. 9

   Fold in the crushed popcorn.

10. 10

    Frost each cupcake with 3 tablespoons of the popcorn whipped cream.

11. 11

    Top with the remaining white chocolate popcorn.

12. 12

    Photograph by Anna Williams

* Per serving · 4 servings · Values may vary.

No additional tips available.