Nutrition Facts
4 servings
4
Recipe for Popcorn Syrup Cupcakes
To try: this cupcake recipe with popcorn syrup flavor.
For the cake
135 Flour
6 Baking powder
1 Salt
100 Butter
120 Sugar
95 Egg
45 Yogurt
52 Milk
1 clove Vanilla
For the icing
250 Mascarpone
250 Heavy cream
1 Liquid vanilla
2 Powdered sugar
Directions
1
Mix the flour, baking powder, and salt.
2
In a large bowl, beat the softened butter at room temperature on medium speed for 1 minute.
3
Add the sugar, then beat the mixture at medium speed for 3 minutes.
4
Add the eggs gradually and continue to beat.
5
Add the dry ingredients to the mixture, along with the yogurt and milk, and then beat until you achieve a smooth mixture.
6
Pour the mixture into the cupcake molds (fill to 2/3) and bake at 170° for 20 to 25 minutes.
7
Prepare the frosting by whipping the very cold liquid cream, mascarpone, powdered sugar, and popcorn-flavored syrup until you achieve a smooth mixture. Then, using a piping bag, decorate the cupcakes.
8
To finish, add some crushed popcorn on top as a topping.
Ingredients
For the cake
135 Flour
6 Baking powder
1 Salt
100 Butter
120 Sugar
95 Egg
45 Yogurt
52 Milk
1 clove Vanilla
For the icing
250 Mascarpone
250 Heavy cream
1 Liquid vanilla
2 Powdered sugar
Directions
Directions
1
Mix the flour, baking powder, and salt.
2
In a large bowl, beat the softened butter at room temperature on medium speed for 1 minute.
3
Add the sugar, then beat the mixture at medium speed for 3 minutes.
4
Add the eggs gradually and continue to beat.
5
Add the dry ingredients to the mixture, along with the yogurt and milk, and then beat until you achieve a smooth mixture.
6
Pour the mixture into the cupcake molds (fill to 2/3) and bake at 170° for 20 to 25 minutes.
7
Prepare the frosting by whipping the very cold liquid cream, mascarpone, powdered sugar, and popcorn-flavored syrup until you achieve a smooth mixture. Then, using a piping bag, decorate the cupcakes.
8
To finish, add some crushed popcorn on top as a topping.
Notes
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