Lovin' from the Oven: Kettle Corn Cupcakes

  "Great food is like great sex; the more you have, the more you want."

The calories in these sweet and salty treats will inspire you to exercise for a week!

To make . . .

Ingredients


Cake: 4 large eggs, 3 1/2 cups sifted flower, 4 tsp. of baking powder, 1/2 tsp. of salt, 1 cup of unsalted butter at room temperature, 2 cups granulated sugar divided, 2 tsp. vanilla extract, 1 cup milk at room temperature

Salted Caramel Filling: 1/2 cup sugar, 3 tbs. salted butter, 1/4 cup of heavy cream at room temp

Salted Caramel Buttercream Frosting:1 stick of salted butter at room temp., 1 stick of unsalted butter at room temp., 1 1/2 cup powdered sugar

1 bag of store bought kettle korn


Instructions


Cakes:  Preheat oven to 350 degrees and line cupcake tines. Separate eggs, putting the white and yolks in separate bowls. Set aside. Sift the flour, salt, and baking powder into a large bowl. In a different bowl, beat the butter until creamy on  medium. Add sugar and beat until fluffy. Add the egg yolks gradually after sugar and butter has fluffed up. Switching the mixer to a low setting, add vanilla. Then alternate adding flour batch and milk in. Beat the separate egg whites until foamy before adding the cream of tartar; once the foam has become semi-stiff, add 1/2 cup of sugar and beat until still. Gently stir the foam into the cake batter. Do not overmix. Pour mix into tins and bake 20 minutes. Set aside to cool for at least 25 minutes before taking a knife and carving out a small circle about the size of a quarter in the middle of the cake for the caramel filling.

Salted caramel filling: Cook the sugar in a sauce pan over medium heat while gently whisking. Once it becomes a medium copper color, add the butter. Gradually add the cream to mixture while gently whisking. Set aside to cool for 25 minutes before using half of caramel to fill the holes in the cupcakes

Salted caramel buttercream frosting: Beat butter and salt until fluffy. Add powdered sugar, continuing to beat. Pour in the rest of the cooled caramel mix and beat on medium for 2 minutes on medium. Spread on tops of cupcakes

Top and cover with kettle korn.