I am a self confessed cupcake lover. Give me a chocolate, blueberry, oreo cupcake, well actually any cupcake flavour and thats it. You've won me over.
Whilst I was in New York I was lucky enough to have some of the tastiest and scrummiest cupcakes in the whole wide world. Red Velvet cupcakes from Magnolia Bakery, Cotton Candy cupcakes from Crumbs, a bijillion different flavours from the bite-sized delights of Baked By Mellisa and even Birthday Cake Cupcake Pop's from Momofuko Milk Bar. Yes, I was absolutely spoilt for choice and the fact that I didn't come back to London 100lbs heavier still astounds me.
Wondering round my the one shop that never fails to put a huge smile on my face, Waitrose, I picked up all the ingredients so I could cook my own scrumdiddlyumptious cupcakes (with the help of Betty Crocker again of course).
So here is what you need to make your exploding cupcakes;
Preheat you're oven to 180°C or 350°F.
Caramel Cupcake Mix
Splash of Olive Oil
Butter Cream Icing
Follow all the instruction on the back of the box, mixing the mixture, eggs, water and oil together in a bowl until it's silky smooth.
Pour the mixture evenly into the cupcake cups and bake for 15-17 minutes.
Place all the cupcakes on a cooling rack for about 10 minutes until they are cool enough to ice.
Swirl, spread and peak away with the buttercream icing, decorating the the cupcakes in whatever style you fancy.
Now for the explosion. Sprinkle the popping candy over the cupcakes and hear them snap, pop and crackle away.
I topped mine off with some gold edible glitter to make them look even more tantalising.
So simple and easy to make yet absolutely delicious. And the surprise of the popping candy when you take your first bite is a taste explosion in your mouth.
Ps. If you dont manage to finish them all in one serving, cover and place in a cool place away from sunlight.