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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

 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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