Popcorn Chive Blossom Cupcakes

  1. Soak popcorn in milk for about 2 hours. (If you want to leave it longer, refrigerate it, but bring it back to room temperature before you use it.)
  2. Strain popcorn through a fine-mesh strainer, pressing the soggy popcorn to get all the good stuff out. Discard the solids.
  3. Preheat oven to 350u0b0F and line a 12-cup cupcake or muffin pan with liners.
  4. Put flour, sugar, baking powder, salt, and chive petals in the bowl of a mixer and mix briefly to combine. Add 11/4 cups of the strained popcorn milk and butter to flour mixture and beat for about 2 minutes on medium-low speed.
  5. Drop egg yolks and vanilla into the remaining 3/4 cup strained popcorn milk and mix with a fork to break up yolks. Beat mixture into the batter a bit at a time, pausing occasionally to scrape down the sides of the mixing bowl.
  6. Fill the muffin cups two-thirds with batter and slide the pan into the oven. Bake cupcakes for about 20 minutes, or until a toothpick inserted into the center of one comes out clean. Let cool on a wire rack.
  7. For the frosting, beat cream cheese, butter, confectioners' sugar, and vanilla with a mixer on medium speed for 3 to 5 minutes, or until no lumps remain. Frost each cupcake and top with chive blossom petals, if desired. Serve the same day.

popcorn, milk, flour, sugar, baking powder, salt, chive blossoms, unsalted butter, egg yolks, vanilla, cream cheese, unsalted butter, confectioners, vanilla

Taken from www.seriouseats.com/recipes/2013/07/popcorn-chive-blossom-cupcakes-recipe.html (may not work)

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