Golden Butter Popcorn Cupcakes

• 1 16 -to-18-ounce box golden buttercake 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

1. Preheat the oven to 350 degrees F. Prepare the cake batter as directed, substituting corn liquid for the water in the mix.
2. Linetwo 12-cup muffin pans with paper liners.
3. Divide the batter between the pans, filling each cup two-thirds of the way.
4. Bake as directed; let cool completely.
5. Meanwhile, put the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring, until smooth.
6. Pour over the popcorn in a large bowl; toss to coat, then refrigerate until set, about10 minutes.
7. Remove about 2 cups of the white chocolate popcorn and crush.
8. Beat the heavy cream and confectioners' sugar in a bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
9. Fold in the crushed popcorn.
10. Frost each cupcake with 3 tablespoons of the popcorn whipped cream.
11. Top with the remaining white chocolate popcorn.
12. Photograph by Anna Williams

golden buttercake mix, corn, white chocolate, popcorn, cold heavy cream, sugar

Taken from www.foodnetwork.com/recipes/golden-butter-popcorn-cupcakes.html (may not work)