Popping Candy Cupcakes

  • Total Time

    • Prep Time

    • Bake Time

  • Serves



Add a bit of sparkle to a special occasion or bonfire party with these delicious popping candy cupcakes. A sprinkle of popping candy incorporated into the buttercream will give your cupcakes an extra crackle and will surprise and delight your guests as their taste buds come alive!


  1. Preheat the oven to 190°C (170°C, gas mark 5) and line a 12 hole muffin tin with muffin cases.

  2. Mix together the softened butter, sugar, flour, cocoa powder, baking powder and salt on a low speed until it is the texture of breadcrumbs.

    • 40g Butter (unsalted)
    • 40g Cocoa powder
    • 140g Unrefined golden caster sugar
    • 1½tsp Baking powder
    • 1 tsp Salt
  3. Put the egg in a separate bowl and whisk lightly. Add the milk and continue to mix, before gradually pouring into the dry mixture. Blend all the ingredients together on a low speed, gradually increasing to a medium speed until the consistency becomes smooth and thick.

    • 1 Egg(s) (free range) (large)
    • 120ml Milk (whole)
  4. Spoon the mixture into the paper cases, filling them 2/3 full. Bake in the oven for 20-25 minutes or until risen and springy to the touch.

  5. Leave to cool fully on a wire rack.

  6. To make the buttercream blend together the icing sugar, vanilla extract, milk and butter until it forms a smooth buttercream. Continue to mix and sprinkle in the popping candy.

    • 250g Icing sugar
    • 1 tsp Vanilla extract
    • 25ml Milk (whole)
    • 80g Butter (unsalted)
  7. Once the cupcakes are cool carefully cut the centre out of each cupcake and fill with the vanilla buttercream. Pipe the remaining buttercream on the top of the cupcakes, dust with gold lustre and top with an indoor sparkler for an extra special effect. (Remember to be extra careful when lighting the sparklers)

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