1 16-to-18-ounce box golden butter cake mix (plus required ingredients)
1 29-ounce can corn, drained (liquid reserved; corn reserved for another use)
1 4-ounce bar white chocolate, finely chopped
4 cups popcorn
2 cups cold heavy cream
3 tablespoons confectioners' sugar
Instructions
1. Preheat the oven to 350. Prepare the cake batter
as directed, substituting corn liquid for the water
in the mix. Line two 12-cup muffin pans with paper
liners. Divide the batter between the pans, filling
each cup two-thirds of the way. Bake as directed; let
cool completely.
2. Meanwhile, put the white chocolate in a microwave-
safe bowl and microwave in 15-second intervals,
stirring, until smooth. Pour over the popcorn in a
large bowl; toss to coat, then refrigerate until set,
about 10 minutes. Remove about 2 cups of the white
chocolate popcorn and crush
3. Beat the heavy cream and confectioners' sugar in a
bowl with a mixer on a medium-high speed until soft
peaks form, about 2 minutes. Fold in the crushed
popcorn.
4. Frost each cupcake with 3 tablespoons of the popcorn
whipped cream. Top with the remaining white chocolate
popcorn.
Originally Submitted
5/5/2020
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