Cheddar-Caramel Chicago Mix Cupcakes
Prep time: 
Cook time: 
Total time: 
Yield: 6 cupcakes
These cupcakes take full advantage of the genius Cheddar/caramel combo that is Chicago Mix popcorn.
Cheddar Cupcakes:
  • 2 oz (60 g) sharp Cheddar, shredded
  • 2 tablespoons unsalted butter, at room temperature
  • ½ cup (100 g) sugar
  • 1 large egg
  • ¼ cup (60 ml) milk
  • 1 teaspoon vanilla extract
  • ¾ cup (95 g) all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon fine salt
Caramel Buttercream:
  • 6 tablespoons (85 g) salted butter (see Note)
  • 1 tablespoon caramel sauce (store-bought or homemade)
  • ½ teaspoon pure vanilla extract
  • 1½ cups (175 g) powdered sugar
  • ½ to 2 teaspoons milk (more or less to reach desired consistency)
  • ¾ cup Chicago Mix popcorn (I used G.H. Cretors Chicago Mix)
  • 6 teaspoons caramel sauce (store-bought or homemade)
  1. For the cupcakes, preheat the oven to 350F; line a cupcake tray with paper liners.
  2. Add the shredded cheddar, butter, and sugar to the bowl of a food processor; pulse a few times to get it going, then turn it on and let it process until it forms a ball (sort-of like dough), stopping to scrape the sides down as necessary. Add the egg, milk, and vanilla and process to combine.
  3. Whisk together the flour, baking powder, and salt in a large bowl. Add the wet ingredients and stir to combine, being careful not over-mix.
  4. Pour the batter into the prepared tray and bake until a toothpick inserted inside comes out clean, about 18 to 20 minutes. Cool completely before frosting.
  5. Once the cupcakes are cool, make the buttercream. Use a handheld electric beater to mix the butter, caramel sauce, and vanilla extract together in a medium bowl. Add the powdered sugar and continue beating while gradually adding milk until the buttercream is smooth and creamy. (You may need a little more milk or powdered sugar to achieve the right consistency.)
  6. Frost the cupcakes with the buttercream; top each with 2 tablespoons Chicago Mix popcorn and 1 teaspoon caramel sauce.
Salted Butter for the Caramel Buttercream: If you only have unsalted butter, use that and add a pinch of fine salt.
Recipe by An Edible Mosaicâ„¢ at