Cupcakes – 1/2 cup unsalted butter softened – 3/4 cup granulated sugar – 2 large eggs at room temperature – 1 dram bottle LorAnn Buttered Popcorn Flavor .125 oz – 1 1/4 cups all-purpose flour – 1 1/4 teaspoon baking powder – 1/2 teaspoon fine grain sea salt – 1/2 cup buttermilk at room temperature

Swiss meringue buttercream and garnish – 4 large egg whites – 1 cup granulated sugar – 1 1/2 cups salted butter at room temperature – 1 dram bottle LorAnn Buttered Popcorn Flavor .125 oz. – Yellow gel food color – Orange gel food color – 3 cups prepared movie theater style popcorn such as Brim’s

Yellow butter cupcakes – Preheat the oven to 350°F. Line a cupcake pan with 12 paper liners. – In the bowl of an electric mixer, combine the butter and sugar and medium speed until fluffy and lightened in color. Beat in the eggs one at a time. Beat in the buttered popcorn flavor. Scrape down the bowl and mix to incorporate once more. – In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.

– Add the flour mixture and buttermilk alternately to the creamed mixture. Begin and end with flour, and mix on low speed until just combined. Scrape down the bowl and fold together any bits of remaining butter or flour by hand. – Using an ice cream scoop, or a 1/4 cup measure, divide the batter evenly between the muffin cups. – Bake the cupcakes for 20 minutes or until they spring back when pressed in their centers. 

Allow them to cool in the pan for 3 -5 minutes, then transfer to a wire rack to cool completely.

Buttered popcorn Swiss meringue buttercream – Place a saucepan filled 1/3 full of water over medium heat. Bring to a simmer. – In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture 

to the bowl of a stand mixer fitted with the whisk attachment. – Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment. – Beat the room temperature butter into the meringue one cube at a time on medium-low speed, 

waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes.  Beat in the buttered popcorn flavor. Add drops of yellow gel food color until a bright yellow hue is achieved. Add 1 or 2 drops of orange food color to bring 

the hue closer to the color of theatre style buttery popcorn. Scrape down the bowl and beat on high speed until fluffy and the color is consistent. – Place the buttercream in a large pastry bag fitted with a large French piping tip, such as Ateco #828. Pipe a large double swirl of buttercream on top of each cupcake. Don’t top cupcakes with the popcorn until just before serving.

– Just before serving or displaying cupcakes, top each with a handful of crunchy theater style popcorn. The popcorn will become hydrated over time, so serve within an hour of garnishing.

Optional step: While the cupcakes are still slightly warm, brush their tops with a little melted salted butter. This adds an extra layer of buttery flavor. About 2 tablespoons will be more than enough. Use your favorite ready-made popcorn for this recipe, or you can pop your own. I love prepackaged Brim’s movie theater-style popcorn for this recipe.