Wednesday, August 21, 2013

White Chocolate Popcorn Cupcakes


1 box golden butter cake mix
2 (15oz.) cans corn, drained (reserve the liquid)
1 4oz. bar white chocolate, finely chopped
4 c. kettle corn popcorn
2 c. cold heavy cream
3 Tbs. powdered sugar

Preheat oven to 350 degrees. Prepare the cake mix as directed, replacing the water with corn "juice". Line your cupcake tins with paper liners. Fill the cups 2/3 of the way full. Bake as directed on the box. Microwave the white chocolate in a microwave safe bowl in 15 second intervals, stirring until smooth consistency. Pour the popcorn into a large bowl, and pour the melted white chocolate on top. Stir until the popcorn is coated and put into the refrigerator to harden, about 10 minutes. Remove 2 cups of the white chocolate popcorn and chop. Beat the heavy cream and powdered sugar in an electric mixer with a whisk attachment until soft peaks form. Fold in the crushed popcorn. Frost each cupcake with the whipped popcorn frosting. Top each cupcake with the remaining white chocolate popcorn.

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