SALTED CARAMEL POPCORN MUD CAKES
Make and share this Salted Caramel Popcorn Mud Cakes recipe from Food.com.
Provided by Noo8820
Categories Dessert
Time 55m
Yield 10 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 180 degrees/160 degrees fan forced and line ten 125ml (1/2 cup) muffin pans with paper cases.
- Microwave the chocolate, butter and hot water in a microwave safe bowl on high, stirring occasionally, for 3-5 minutes or until melted. Stir in the sugar and vanilla.
- Whisk in the combined flours,cocoa and egg until well combined. Divide the mixture evenly between the cases and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely, then spread a little chocolate frosting over each one.
- Combine the caramel popcorn and peanuts in a large heatproof bowl. Stir the jersey caramels and cream in a small saucepan over low heat for 5 minutes or until melted and smooth. Pour two-thirds of the caramel mixture over the popcorn mixture and stir to combine. Set aside for about 3 minutes.
- While the popcorn mixture is still warm, spoon and shape mounds of it over the cakes. Set aside for 5 minutes to set.
- Warm the remaining caramel mixture over low heat and drizzle over the cupcakes along with melted chocolate to decorate.
Nutrition Facts : Calories 961.4, Fat 38.3, SaturatedFat 16.8, Cholesterol 54.3, Sodium 397.5, Carbohydrate 151.9, Fiber 13.5, Sugar 80, Protein 17
CARAMEL MUD CAKE
This is dedicated to Jubes - Jubes has been so lovely to me on Zaar and has always been so helpful, so I wanted to find a recipe for a delicious cake and dedicate it to her. This is it!
Provided by Perfect Pixie
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to moderately slow and grease a deep 23cm round cake pan; line base and sides with baking paper.
- Combine butter, chocolate, sugar, golden syrup and milk in a saucepan over low heat, without boiling, until smooth.
- Transfer to large bowl to cool for 15 minutes.
- Fold in sifted flours then add eggs 1 at a time.
- Pour into pan and bake for about 1 1/2 hours (check carefully as I did mine in an aga and it only took 50 minutes).
- Stand cake in pan 30 minutes and then turn onto wire rack to cool.
- Spread top and side with white chocolate ganache.
- White chocolate ganache:.
- Bring cream to boil in small saucepan, pour over chocolate in small bowl stirring until chocolate melts - refrigerate, stirring occasionally about 30 minutes or until spreadable.
Nutrition Facts : Calories 528, Fat 28.2, SaturatedFat 17.1, Cholesterol 82.9, Sodium 227.1, Carbohydrate 64.5, Fiber 0.6, Sugar 42.5, Protein 6.5
SALTED CARAMEL & POPCORN ECLAIRS
Give the classic French bake a modern makeover! Pipe an indulgent salted caramel filling into light choux pastry buns and scatter with crunchy pieces of toffee popcorn
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h35m
Yield makes 20 eclairs
Number Of Ingredients 7
Steps:
- Make the eclairs and crème pâtissière using our classic recipe.
- Mix 150g Carnation Caramel with the fondant icing sugar. Mix into a thick but drizzly icing, adding a splash of water if it's too thick. Cover with cling film.
- Transfer another 200g Carnation Caramel to a piping bag and pipe a line along the bottom half of the split eclairs, then sprinkle over a few sea salt flakes.
- Pour the double cream into a bowl with the remaining caramel and vanilla bean paste. Beat with an electric hand whisk to thicken the cream to stiff peaks. Fold through the crème pâtissière, then transfer to a piping bag. Pipe generous blobs of cream over the base, then sprinkle over 50g chopped toffee popcorn.
- Spread the glaze carefully over the tops of the eclairs, then position on top of the cream. After every four or five eclairs, decorate the tops, while the icing is still wet, with 50g chopped toffee popcorn and a pinch of sea salt flakes. For more help, see our how to make choux pastry and eclairs video.
Nutrition Facts : Calories 469 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
SALTED CARAMEL POPCORN POTS
Sweet and salty, this decadent dessert is served in individual pots, with a caramel puddle at the base and a creamy panna cotta topping
Provided by Cassie Best
Categories Dessert, Treat
Time 25m
Number Of Ingredients 6
Steps:
- Pour the cream and milk into a large pan, add the popcorn and bring to a gentle simmer, pushing the popcorn under the liquid and squashing gently on the bottom of the pan. Bubble for 1 min, then remove from the heat, transfer to a jug and chill for at least 6 hrs, or preferably overnight.
- Strain the popcorn cream back into a clean pan and gently reheat, discarding the remaining bits of popcorn. Meanwhile, place the gelatine leaves in cold water to soften for 3-5 mins. When the popcorn cream is steaming and the gelatine is soft, remove it from the water and squeeze out any excess drops. Place in the hot popcorn cream and stir until dissolved. Set aside to cool a little.
- Mix the caramel with the sea salt - start with 1/4 tsp, taste, then add more if you think it needs it. Divide the salted caramel between 2 glasses or pots. Pour the popcorn cream on top and chill for at least 2 hrs, or overnight.
- Serve each pot topped with a few pieces of toffee popcorn and dive in!
Nutrition Facts : Calories 1446 calories, Fat 118 grams fat, SaturatedFat 72 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 65 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium
CARAMEL MUD CAKE
Make and share this Caramel Mud Cake recipe from Food.com.
Provided by JanelleC
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease a deep 22cm round cake pan and line base with non-stick baking paper.
- Combine butter, chocolate, sugar, syrup and milk in a medium pan.
- Stir over low heat until chocolate is melted and sugar dissolved.
- Transfer mixture to a large bowl and cool for 15 minutes.
- Whisk in sifted flours and eggs, pour into prepared pan and cook in amoderately slow oven for 1 hour and 10 minutes To make ganache, combine chocolate and cream in a medium pan stir over low heat until chocolate is melted and mixture is smooth.
- Pour into a bowl and stand until a spreadable consistency.
- Spread ganche over top of cake and serve.
Nutrition Facts : Calories 607.9, Fat 32.5, SaturatedFat 19.7, Cholesterol 99.9, Sodium 82.8, Carbohydrate 74.4, Fiber 0.7, Sugar 48, Protein 7.3
More about "salted caramel popcorn mud cakes food"
SALTED CARAMEL POPCORN CAKE RECIPE | ALSO THE CRUMBS …
From alsothecrumbsplease.com
5/5 (4)Calories 724 per servingCategory Dessert
- Preheat oven to 350°F / 175°C. Line the bottom of two 9“ springform pans with parchment paper and lightly grease the sides. Set aside.
- Cake: In a large bowl whisk together flour, baking powder, and salt to combine. Set aside. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment beat butter and sugar until creamy for about 2 minutes. Add eggs and vanilla* and mix until combined. Alternately add dry ingredients and milk and mix on low speed just until combined. Begin and end with dry ingredients. Divide batter into the two prepared springform pans equally. Bake for about 23-25 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.
- Frosting: In a small saucepan, melt the butter over medium-high heat. When butter is melted, add brown sugar and 1/2 cup of heavy whipping cream and bring to a boil. Cook for about 2 minutes. Whisk continuously. Remove from heat and stir in salt and vanilla* until combined. Transfer to a large heat-proof mixing bowl. Let cool to room temperature.
- Add 5 cups of powdered sugar to the cooled caramel little by little and stir on medium-low speed until it's starting to get crumbly. Add ¼ cup heavy cream and mix on medium speed until combined and creamy. Add more sugar or heavy cream little by little if the consistency is too liquid or too little creamy. The consistency should be creamy but firm enough to spread. Add salt and stir to combine. When you add more sugar, you may increase the salt amount to your taste.
CARAMEL POPCORN (CARAMEL CORN) | RECIPETIN EATS
From recipetineats.com
5/5 (67)Total Time 1 hr 5 minsCategory Dessert, SweetCalories 210 per serving
- Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
SALTED CARAMEL POPCORN CAKE - SPRINKLE BAKES
From sprinklebakes.com
5/5 (2)Category DessertCuisine AmericanTotal Time 2 hrs 5 mins
CARAMEL MUD CAKE | MELT & MIX - BAKE PLAY SMILE
From bakeplaysmile.com
Ratings 91Calories 593 per servingCategory Cakes
SALTED CARAMEL POPCORN CAKE (GLUTEN FREE) - THE …
From theloopywhisk.com
CHOCOLATE, POPCORN AND SALTED CARAMEL CAKE | TESCO REAL …
From realfood.tesco.com
SALTED CARAMEL POPCORN - THE BEST CARAMEL CORN RECIPE
From cookiesandcups.com
EASY CARAMEL POPCORN - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CARAMEL MUD CAKE - MADE WITH REAL CARAMEL! (GF …
From sweetnessandbite.com
CARAMEL MUD CAKE - SUGAR SALT MAGIC
From sugarsaltmagic.com
CARAMEL POPCORN CUPCAKES ~ RECIPE | QUEENSLEE APPéTIT
From queensleeappetit.com
AMAZING SALTED CARAMEL POPCORN | THE RECIPE CRITIC
From therecipecritic.com
PERFECT SOUTHERN CARAMEL CAKE RECIPE (WITH SALTED CARAMEL …
From aspicyperspective.com
SALTED CARAMEL POPCORN CAKE - LITTLE VINTAGE BAKING
From thelittlevintagebakingcompany.com
CARAMEL POPCORN CUPCAKES RECIPE ~ BARLEY & SAGE
From barleyandsage.com
SALTED CARAMEL POPCORN MUD CAKES RECIPE - FOOD.COM
From pinterest.com
SALTED CARAMEL POPCORN MUDCAKES - TASTE.COM.AU
From taste.com.au
SALTED CARAMEL GANACHE MUDCAKE RECIPE - ROBERT'S CAKES AND …
From robertscakesandcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love