Popping Rock Candy Cupcakes Recipes

POPPING ROCK CANDY CUPCAKES

Popping Rock Candy Cupcakes image

Our Betty Crocker Yellow Cake Mix cupcakes explode with flavor thanks to the addition of popping rock candy.

Provided by Stephanie Wise

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1/4 cup popping rock candy (two to three 0.33-oz pouches; any flavor)
1 container Betty Crocker™ Rich & Creamy creamy white frosting
18 pouches (0.33 oz each) popping rock candy (any flavors)

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Place foil or paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in 1/4 cup candy. Divide batter evenly among muffin cups, filling about two-thirds full.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Lightly frost cupcakes with frosting. Pour 18 pouches candy onto small plates (use separate plates for each color or mix colors together); roll frosted cupcakes in candy.

Nutrition Facts : ServingSize 1 Serving

NOSTALGIC POPPING CANDY CUPCAKES

Nostalgic Popping Candy Cupcakes image

Provided by Food Network

Time 24m

Yield about 55 mini cupcakes

Number Of Ingredients 16

Ingredients

1 3/4 cups cake flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons butter
1 1/4 cups sugar
2 extra-large whole eggs
3 large egg yolks
2 1/2 teaspoons vanilla extract
1/3 cup vegetable oil
1/3 cup buttermilk, shaken
Popping Candy Buttercream, recipe follows
8 tablespoons unsalted sweet cream butter, softened
2 teaspoons vanilla extract
2 to 3 cups powdered sugar, well sifted
1 to 3 teaspoons cream, as needed
Popping candy, for garnish (recommended: Pop Rocks)

Steps:

Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla extract. Stir in the vegetable oil. Fold in the flour mixture, alternating with the buttermilk.
Fill the cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to 10 minutes. Cool completely, and then frost with Popping Candy Buttercream and enjoy!
Beat together the butter and vanilla extract until smooth. Beat in the powdered sugar, 1 cup at a time, adjusting for taste. Beat in the cream, 1 teaspoon at a time, if the frosting is too thick. Frost the cupcakes with the buttercream, and then sprinkle 1 to 2 teaspoons popping candy per cupcake.

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