Popcorn Cupcakes So Cute Recipes

Steps:

• Frost the cupcake with white icing. To create each piece of "popcorn," cut one mini marshmallow in half and squish the two pieces back together into a whole mini marshmallow, pinching firmly. Pile the finished popcorn onto the frosted cupcake.
• For a buttery look, either dilute a drop of yellow food coloring in water and brush it on with a clean paintbrush or mix pastel yellow marshmallows in with the white.
• To make the band, cut a strip of construction paper about 1 1/4 inches by 8 inches, or to fit your cupcake, and decorate as shown.
• If you're creating many cupcakes, design just one band and color photocopy it. Wrap the band around the cupcake and secure with tape.

Steps:

• Preheat the oven to 350 degrees F. Prepare the cake batter as directed, substituting corn liquid for the water in the mix. Linetwo 12-cup muffin pans with paper liners. Divide the batter between the pans, filling each cup two-thirds of the way. Bake as directed; let cool completely.
• Meanwhile, put the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring, until smooth. Pour over the popcorn in a large bowl; toss to coat, then refrigerate until set, about10 minutes. Remove about 2 cups of the white chocolate popcorn and crush.
• Beat the heavy cream and confectioners' sugar in a bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Fold in the crushed popcorn.
• Frost each cupcake with 3 tablespoons of the popcorn whipped cream. Top with the remaining white chocolate popcorn.