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Lolita Bonita


A few weeks back you would have watched me make the most delicious cupcakes inspired by Popcorn Shed’s gourmet flavours. Yes, those salted caramel popcorn cakes that made you want to lick you screen! I love being in the kitchen and find baking really therapeutic and calming so it doesn’t take much for me to get the whisk out. One thing I used to love was my nana’s fairy cakes but instead of butter icing I thought I could make them far more indulgent by filling them with sticky salted caramel sauce. Feeling sick yet? To top it off I piped on some smooth chocolate butter cream icing and then added the finishing touches of salted caramel popcorn pieces. I even had enough left to make a deconstructed version – sometimes I have to remind myself who I am! Well here I give you the simple, a little time-consuming recipe.

Here I used the classic all in one recipe. Nice and easy.

175 g butter
175 g self-raising flour
175 g caster sugar
1/2 tsp. baking powder
1/2 tsp. vanilla extract
3 large eggs

Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.

Whack all the ingredients in one bowl and just mix.

Once ready bake in the oven for 20-25 mins.

Whilst the cupcakes are baking you can make a start on the salted caramel. This is the tricky bit.

1 cup granulated sugar
1/4 cup + 2 tbsp water
1/4 cup salted butter, diced into
1 tbsp pieces
1/2 cup heavy cream
1/2 tbsp fine sea salt

Gather all of your ingredients and have them nearby ready to add to the mixture as needed.

In a heavy-bottomed 2 – 3 quart saucepan (something that isn’t dark on bottom so you can see the shade of caramel), heat sugar, salt and water over medium-high heat whisking constantly to dissolve sugar.

Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber colour, carefully swirling pan occasionally* (this will take time, so be patient. See photos below for the stages to watch for).

It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish, then orangish, then a deep reddish-orange and that is what you are looking for.

Once mixture reaches a dark amber colour, immediately add butter and whisk until butter has melted then immediately remove from heat.

Carefully pour in cream and immediately whisk with a long-handled whisk to combine (it will bubble vigorously). Whisk until mixture is smooth.


175 g butter
1/2 tsp. vanilla extract
3 tsp. milk
350 g icing sugar, sifted
3 tbsp of cocoa powder.
Popcorn Shed salted caramel popcorn.

Again with this one you can pop it all in the bowl and whisk it. Just whisk it till smooth.

Pop into the piping bag and swirl and neat or messy and you like.

Sprinkle the top with some salted caramel popcorn.


Yasss! I love Popcorn Shed and I love salted caramel. I love this flavour but I bet they taste amazing in cupcakes!



They were actually delicious! :p

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