Sweet and salty, this hepcat will leave you craving more . . . it's totally far out!
Makes 12 cupcakes
110 g white chocolate, coarsely chopped 125 g butter, chopped 1⁄4 cup golden syrup 2⁄3 cup brown sugar 2⁄3 cup milk 1 cup plain flour
At theDrive-In
1⁄3 cup self-raising flour 1 egg, lightly beaten 1⁄4 cup caramel popcorn, crushed, plus extra to decorate
Combine chocolate, butter, syrup, sugar and milk in a saucepan. Stir over a low heat until melted, then cool for 15 minutes. Meanwhile, preheat oven to 170 ºC (150 ºC fan-forced). Line a cupcake pan with liners. Sift flours and mix into the wet mixture. Stir in egg, incorporating well. Mix in crushed popcorn. Fill liners three-quarters full and bake for 25 minutes or until tops spring back when touched gently. Cool in pan for 5 minutes, then remove and cool completely before frosting. Decorate with caramel popcorn.
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