More cupcakes today! I’m dreading going back to work and not being able to spend hours decorating foodstuffs. Popcorn and white chocolate is my favourite Shakeaway and a winning combination if you have a sweet tooth. And I just can’t resist cakes that look like other things. I bought the stripy baking cups on eBay. This recipe makes 12 normal-sized cupcakes.



…for the cupcakes

  • 125g butter, chopped
  • 100g white chocolate, chopped
  • 3/4 cup caster sugar
  • 1/2 cup milk
  • 1 egg
  • 1 1/4 self-raising flour
  • 1tsp vanilla extract

…for the decoration

  • 1 large bag toffee popcorn
  • 200g white chocolate
  • 1/2 cup double cream


  1. If you want a little more popcorn flavour to the cupcakes, infuse your milk with a handful of popcorn overnight. Then either blend or strain it before adding to the cake mix.
  2. Line a cupcake pan with paper liners. If you are using the striped baking cups, you can bake straight into them. But they’ll look a bit better if you put them into the cups afterwards.
  3. Add the chocolate, butter, milk and sugar to a small saucepan and cook over a medium heat until the chocolate melts and the mixture becomes smooth.Image
  4. Transfer to a heatproof bowl and leave to cool for a couple of minutes.
  5. Stir or whisk in the egg and vanilla until combined.
  6. Sift the flour into the mixture, then stir until just combined.Image
  7. Divide among the liners and bake for 20-30 minutes, until a knife inserted into the cake comes out clean.Image
  8. Once the cakes are cool, make the ganache. Heat the cream and chocolate over a bain marie (or a saucepan will do in a pinch) and stir until smooth. I added a couple of tablespoons of dulce de leche as well.Image
  9. Spread over the cakes.
  10. Image
  11. Either carefully place or pile on the popcorn topping. If you want a taller pile, glue the pieces down with some ganache to stop them going everywhere.Image