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Butter Toffee “Popcorn” Cupcakes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

Buttery Cupcakes

  • 15.25 ounce Golden Butter Recipe cake mix

  • 1 cup of water

  • 3 eggs

  • 1 stick of Challenge Butter, softened

  • 3.4 ounces package of instant French Vanilla Pudding

  • 8 ounces of English Toffee Bits

  • 24 cupcake liners

 

Buttercream Frosting

  • 2 sticks of Salted Challenge Butter, softened

  • 1 tablespoon of vanilla extract

  • 3 cups of powdered sugar

  • 1-2 tablespoons of milk

 

Decoration and Extra Supplies

  • 16 ounces of mini marshmallows

  • Cornstarch

  • Kitchen shears

  • 1/8 cup of water

  • Food safe paint brush

  • Yellow food coloring

  • Red and white striped scrapbooking paper

  • Scissors or paper cutter

  • Glue stick

 

 

 

Directions

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  1. Preheat oven to 350 degrees.

  2. Using a mixture, combine cake mix, water, eggs, butter and pudding mix until moistened. Beat for two minutes on medium speed. Stir in toffee bits.

  3. Place cupcake liners in 2 two cupcake tins and fill each well with batter. Bake for 19-23 minutes or until a toothpick can be inserted and come out clean. Let cakes cool.

  4. To create frosting, place butter and vanilla in a large mixing bowl. Blend with mixer until smooth. Slowly add powdered sugar and one tablespoon of milk. Continue beating until smooth and creamy, add additional tablespoon of milk if needed.

  5. To prepare marshmallows to look like popcorn, dip kitchen shears into cornstarch to prevent sticking. Make two slits on each side of marshmallow with shears, and one in the middle. Experiment with different cuts to create interesting shapes. When shears get sticky, dip again into cornstarch.

  6. To assemble cupcakes, cover each cupcake with frosting creating a mound on top of each cake. Cover frosting with marshmallows. Fill a small bowl with water. Add enough yellow food coloring to create the color of melted butter. Brush the tops of the marshmallows with colored water, let dry.

  7. Measure the height of the cupcake liners. Using that dimension, cut strips of paper. Wrap paper around the base of the cupcake and glue with glue stick to create a popcorn bucket.

For more delicious recipes like this, please visit www.challengedairy.com

 

 

Creates 24 cupcakes

 

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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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