Popping Rock Candy Cupcakes

Dairy Free
Popping Rock Candy Cupcakes
75 min.
24
207kcal

Suggestions


Indulge your sweet tooth with these delightful Popping Rock Candy Cupcakes, a fun and vibrant dessert that’s sure to impress at any gathering! Perfect for those who are dairy-free, these cupcakes combine the classic taste of yellow cake with a surprising twist of popping rock candy, creating a delightful explosion of flavor and texture in every bite.

Imagine the joy on your guests' faces as they take their first bite and experience the delightful crackle and pop of the candy. With a preparation time of just 75 minutes, you can whip up a batch of 24 scrumptious cupcakes that are not only visually appealing but also bursting with flavor. Each cupcake is a treat that balances sweetness with a playful crunch, making them an ideal dessert for birthday parties, celebrations, or simply a fun family treat.

These cupcakes are easy to make, requiring just a few simple ingredients and minimal equipment. The rich and creamy frosting adds a luscious finish, while the colorful popping rock candy on top makes for an eye-catching presentation. Whether you’re a seasoned baker or a novice in the kitchen, these Popping Rock Candy Cupcakes are a delightful way to bring a little magic to your dessert table. Get ready to impress your friends and family with this unique and delicious treat!

Ingredients

  • box cake mix yellow
  • cup water 
  • 0.5 cup vegetable oil 
  •  eggs 
  • 0.3 cup popcorn kernels (two to three 0.33-oz pouches; any flavor)
  • 16 oz fluffy frosting white
  • 5.9 oz popcorn kernels (any flavors)

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks
  • aluminum foil
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan).
  2. Place foil or paper baking cup in each of 24 regular-size muffin cups.
  3. 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.
  4. 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.
  5. Lightly frost cupcakes with frosting.
  6. Pour 18 pouches candy onto small plates (use separate plates for each color or mix colors together); roll frosted cupcakes in candy.

Nutrition Facts

Calories207kcal
Protein4.71%
Fat23.74%
Carbs71.55%

Properties

Glycemic Index
1.79
Glycemic Load
5.52
Inflammation Score
-1
Nutrition Score
3.6434782510218%

Nutrients percent of daily need

Calories:206.89kcal
10.34%
Fat:5.47g
8.41%
Saturated Fat:1.28g
7.98%
Carbohydrates:37.08g
12.36%
Net Carbohydrates:35.71g
12.99%
Sugar:21.35g
23.72%
Cholesterol:20.46mg
6.82%
Sodium:200.51mg
8.72%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.44g
4.88%
Phosphorus:107.16mg
10.72%
Vitamin B2:0.14mg
8%
Manganese:0.13mg
6.34%
Folate:24.15µg
6.04%
Fiber:1.37g
5.47%
Vitamin B1:0.08mg
5.43%
Calcium:49.83mg
4.98%
Iron:0.84mg
4.67%
Vitamin K:4.77µg
4.54%
Vitamin E:0.64mg
4.27%
Magnesium:13.83mg
3.46%
Vitamin B3:0.68mg
3.42%
Selenium:2.35µg
3.36%
Zinc:0.38mg
2.56%
Vitamin B6:0.05mg
2.55%
Vitamin B5:0.21mg
2.08%
Copper:0.04mg
2.05%
Potassium:48.05mg
1.37%
Vitamin B12:0.07µg
1.17%