Popcorn may not be the most obvious thing to bake with (thoughts of family film night or cinema trips take over!), but the ever-expanding range of flavours from Butterkist is sure to inspire. We love the usual sweet and sweet & salted variants, but hadn't tried salted caramel, toffee or new choc mallow flavours. Oh. My. Goodness. They are SO lush! The choc mallow is especially divine, kind of like Rocky Road in a bag. That flavour inspired our first recipe creation: Choc Mallow Tiffin.
Choc Mallow Tiffin
185g digestive biscuits
40g Butterkist Choc Mallow popcorn + more to decorate
4 tbsp. golden syrup
225g milk chocolate
1. Roughly break up the digestive biscuits. We prefer to do this by hand, then put about half in a freezer bag and use a rolling pin to crush them. This way you get some bigger chunks as well as the tinier crushed pieces. Crush the popcorn into smaller pieces.
2. Boil the kettle and pour a couple of inches of water in the bottom of a large, heavy base saucepan. Keep the water at a light rolling boil, and place a large mixing bowl or pudding basin over.
3. Melt the butter and chocolate in the bowl, mix together, then stir through the golden syrup. Don't allow the chocolate to get too hot, just let it melt gently.
4. While you are waiting for the chocolate to melt, line a brownie pan or other deep tray with greaseproof paper.
5. When the chocolate and other ingredients are all melted and combined, stir the popcorn and biscuits through until well coated.
6. Press the mixture into the brownie pan/tray. If desired, melt more chocolate to pour over the top. Decorate with Choc Mallow popcorn kernels, we found 2-3 per bar worked well. Score the top of your mixture to determine where you will cut later. Place in the fridge for about an hour to set.
Not content with one delicious recipe, we decided to play around with the Salted Caramel flavour next, and finding some Dr Oetker caramel products lurking in the baking cupboard, the choice was obvious: Salted Caramel Cupcakes!
Salted Caramel Cupcakes
Makes 10 cupcakes
125g unsalted butter, at room temperature
125g soft brown sugar
1 tsp caramel flavouring, we used Dr Oetker
1 large egg
175 g plain flour
2 tsp baking powder
1 pouch of Salted Caramel cupcake centre filling, we used Dr Oetker
125g salted butter
225g icing sugar
1 tsp caramel flavouring
1-2 tbsp. double cream
Butterkist Salted Caramel popcorn
1. Place 10 muffin cases in a tray, and preheat the oven to 180°C (160°C fan).
2. Cream the butter and sugar together with the caramel flavouring, until pale and creamy.
3. Beat the egg and whisk into the butter-sugar mix.
4. Add the flour and baking powder, mixing until well blended.
5. Spoon the cake mix into the cupcake cases, ensuring they are equal and level.
6. Bake for around 20 minutes until risen, a light golden colour and cooked through. use a skewer to test them if not sure.
7. Allow the cakes to cool for a few minutes until they are OK to handle, then insert the nozzle of the centre filling pouch into each cake. Make sure the nozzle goes right to the centre and try to get the same amount in each cake. Retain a little of the caramel sauce in the pouch for decoration. Leave the cakes to cool on a wire rack.
8. To make the icing, beat the salted butter until pale and glossy, then sift in a little icing sugar at a time, beating as you go.
9. When all the icing sugar is added and the icing is creamy and soft, mix in the caramel flavour and cream.
10. Spoon the icing into a large piping bag with a large star nozzle. Pipe the icing on from the outside in, in a clockwise direction. Decorate generously with Salted Caramel popcorn (it softens slightly and read adds to the topping).
11. Let the remaining caramel filling down with a teaspoon or two of hot water from the kettle. Drizzle over the popcorn tops of the cakes, and enjoy!