Makes 12 cupcakes

1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a 12 hole muffin tin with muffin cases (see note)
2. In a jug or bowl mix together the milk and vinegar and set aside while you weigh out the dry ingredients
3. In a large bowl whisk together the flour, sugar, baking powder and bicarbonate of soda
4. To the jug of milk whisk in the yoghurt, oil and drops of Creamy Buttery Caramel flavouring
5. Add the jug of liquid ingredients to the bowl of dry and mix together well, stirring up from the bottom of the bowl to get rid of any flour pockets
6. Divide the mixture equally between the 12 cases then bake for 20-25 minutes until golden and cooked through. To test if the cupcakes are cooked insert a cocktail stick into the centre of one of the cupcakes – if it comes out clean they’re done, if there is still raw mixture clinging to the stick return to the oven for a few minutes and check again
7. Leave the cupcakes in the tin for 5 minutes before transferring to a wire rack to cool completely
8. For the frosting beat together the butter and icing sugar until creamy then add the boiling water and Creamy Buttery Caramel flavouring and beating until very light and fluffy
9. Spoon the mixture into a piping bag fitted with a star nozzle
10. Once the cupcakes are completely cooled pipe on the frosting into high peaks then dot each cupcake with some of the popcorn and drizzle over the chocolate
11. Store in an airtight container at room temperature

Notes:

If you prefer to make smaller, dinky little cupcakes this recipe will make more actual cupcakes and will probably take less time to cook. Check after 15 minutes of baking