Ingredients
The following ingredients have 12 Servings
- 10 tablespoons unsalted butter
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg (room temperature)
- 1/4 cup yogurt (room temperature)
- 3/4 cups milk (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup 1 stick unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 3 tablespoons caramel
- 1/4 - 1/2 teaspoon salt
- 1/2 bag Orville Redenbacher's Movie Theater Popcorn
Instruction
- Line a muffin tin with cupcake liners. Preheat the oven to 350 degrees F.
- In a saucepan, melt the butter over medium heat. Continue to heat until the butter browns and begins smell fragrant and nutty. Set aside to cool to room temperature.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In a medium bowl, mix together the cooled butter, sugar, egg, yogurt, milk, and vanilla. Beat well to combine.
- Slowly add the wet ingredients to the dry ingredients and mix until there are no more lumps - do not over mix.
- Evenly distribute the batter among the cupcake liners and bake for 20 - 22 minutes, or until they are golden brown and spring back when you touch them. Set aside to cool
- In a stand mixer, beat the butter until smooth, slowly add the powdered sugar and mix until combined. Add in the caramel, and then the salt to taste. We want a lightly salted taste, but do not need it to be too salty since we are adding the popcorn on top.
- Pipe, or use an offset spatula to frost the cupcakes. Top with the popcorn. I found it was actually easiest to place the popcorn on by hand instead of dunking the cupcake into the bowl of popcorn.
