Nostalgic Popping Candy Cupcakes Recipe

Name: Nostalgic Popping Candy Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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)

Servings: persons

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
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)

1
Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
2
Sift together the flour, baking powder, and salt.
3
Set aside.
4
In a large bowl, cream together the butter and sugar until light and fluffy.
5
Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla extract.
6
Stir in the vegetable oil.
7
Fold in the flour mixture, alternating with the buttermilk.
8
Fill the cupcake liners about three-quarters full.
9
Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to 10 minutes.
10
Cool completely, and then frost with Popping Candy Buttercream and enjoy!
11
Beat together the butter and vanilla extract until smooth.
12
Beat in the powdered sugar, 1 cup at a time, adjusting for taste.
13
Beat in the cream, 1 teaspoon at a time, if the frosting is too thick.
14
Frost the cupcakes with the buttercream, and then sprinkle 1 to 2 teaspoons popping candy per cupcake.

1548

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 3/4 cups cake flour, 1 3/4 teaspoons baking powder, 1/4 teaspoon salt, 5 tablespoons butter, and more.

Yes, Nostalgic Popping Candy Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Nostalgic Popping Candy Cupcakes

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