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salted everything

DSC_0221DSC_0259 I am obsessed with salted caramel. In fact I am keen on anything exceptionally sweet decorated with salt. Chocolate, dolce de leche, fudge… the list is endless. I will through Maldon flakes at anything. Ok there are some limits, but regretfully not many. Anyway, I am in love with salted toffee popcorn currently. It is like when you discover a sneaky piece of salted popcorn in your sweet box at the cinema. Delicious. So into the kitchen I went. The result? Salted caramel, popcorn and chocolate cupcakes. I am not one for making cupcakes often (why when you can make a normal sized cake?) however these are very sweet and when covered in sticky popcorn you really do not need anything bigger.DSC_0231DSC_0233DSC_0243DSC_0185DSC_0240DSC_0236DSC_0172


170g plain flour

70g butter

250g caster sugar

50g cocoa powder

2 large eggs

2 tsp baking powder

1 tsp salt

210ml milk

2 heaped tbsp popcorn kernals

50g butter

100g soft brown sugar

1 tbsp of salt flakes

chocolate icing or gnache (I always guess with icing but as long as you have icing sugar, butter, milk and cocoa you will be fine. For gnache simply heat 100g of chocolate to 100ml of double cream. Easy)

Beat the all the ingredients together bar the milk until you achieve a sand like texture. Then reduce the speed of your mixture and add the milk in a slow stream until completely combined and smooth in consistency. Your batter should be quite loose. Pour into muffin or fairy cake cases set up in a muffin tin and bake at 180C for about 17-20 minutes. Meanwhile make the popcorn by either following popcorn maker instructions or but adding the kernels into a heavy based pot with a secure lid. Place onto high heat and keep the lid firmly on, occasionally tossing the kernels by shoogling the pot, keeping with the lid on. Remove from the heat once the popping has stopped. In a separate pan melt the butter and sugar before adding the salt and pouring over the prepared popcorn. Tip onto a tray and place into the oven for around 15 minutes at 220C or until golden brown. Once the cakes are cool ice with your chosen topping and decorate with the popcorn. You can add as much or as little as you like. I tend to favour the more generous approach. No surprises there. Enjoy.

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