Name: Nostalgic popping candy cupcakes
Prep time: 15 min
Cook time: 9 min
Yield: 55 cakes
Cuisine: American
Ingredients: For the cupcakes; 220g flour, sifted; 1 3/4 tsp baking powder; 1/4 tsp salt; 5 tbsp butter; 230g sugar; 2 extra-large whole eggs; 3 large egg yolks; 2 1/2 tsp vanilla extract; 83ml vegetable oil; 80ml buttermilk, shaken; For the popping candy buttercream; 8 tbsp unsalted butter, softened; 2 tsp vanilla extract; 220–330g icing sugar, well sifted; 1 to 3 tsp cream, as needed; Popping candy, or space dust, for garnish

1) Preheat the oven to 180C/Gas 4. Line the cups of mini cupcake tins with paper cases.

2) Sift together the flour, baking powder and salt and set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla extract. Stir in the vegetable oil. Fold in the flour mixture, alternating with the buttermilk.

3) Fill the paper cake cases about three-quarters full with the cake mixture. Bake until a toothpick inserted into the centre of the cakes comes out clean, 8 to 10 minutes. Cool completely, and then decorate with popping candy buttercream.

Popping candy buttercream:
1) Beat together the butter and vanilla extract until smooth. Beat in the icing sugar, about 100g at a time, adjusting for taste. Beat in the cream, 1 tsp at a time, if the icing is too thick.

2) Cover the cupcakes with the buttercream, and then sprinkle 1 to 2 tsp popping candy on top of each cupcake.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.