Ingredients

• 165 g self raising flour
• 165 g soft brown sugar 
• 25 g Boobie Booster Protein 
• 3 large eggs
• 165 g soft margarine or butter
• 1/2 tsp caramel extract
• 150 g caramel sauce 
  Icing
• 150 g soften butter or marg 
• 150 g icing sugar 
• 150 g caramel sauce (some for decoration)
• Popcorn for decoration

Method

• Pre-heat your oven to 180ºC/160ºC fan.
• Place your cupcakes cases into a muffin  or grease rubber muffin trays. 
• Put all of the ingredients into a large bowl (165g self-raising flour, 165g soft-melted marg or butter, 3 large eggs, 165g soft light brown sugar, 1/2 tsp caramel extract, 150g caramel sauce) and mix until fully combined but DO NOT OVER MIX.
• Evenly distribute the cake mixture into the 12 cupcake cases or trays.
• Cook for 18-20 minutes until a skewer inserted into the middle comes out clean.
• While baking, start on icing method below. 
• Once cooked, place onto a cooling rack and allow to cool completely.
  
  

ICING METHOD 

• Add butter (or marg) and icing sugar to a bowl. Mix throughly by hand till combined and thick consistency. If using a electric beater then add icing sugar one tablespoon at a time to avoid it flying everywhere. 
• Add caramel sauce and combine. Ensure to leave some sauce for decoration.

Once cupcakes are thoroughly cooled, pipe icing on top of cupcakes using a piping bag. If you don’t have a piping bag, use a zip lock bag with the corner cut off. 

Decorate with drizzle of caramel sauce and popcorn.

Enjoy 🍿🧁