Lovely, Lemmony Popcorn Cupcakes

Inspired by all things summery and this wonderfully zesty flavour, food blogger Georgina (theglutenfreesloth) created this delicious and gluten free recipe for Lemon Curd filled cupcakes with our Lemon Sherbet popcorn. Creating food that is gluten free and super yummy is a passion for Georgia and we just love what she does! Here is her amazing recipe below, but make sure you check out the other funky foods she comes up with on her Instagram feed as well!

Lemon curd filled cupcakes using Portlebay Lemon Sherbet flavour popcorn. 

Recipe by Georgina Joiner

http://www.thecoeliacsloth.com
Gluten Free. 
Makes 8 cupcakes

For the cupcakes:
110g Caster sugar

110g Margarine

110g Gluten free self-raising flour

1tsp Xanthan Gum

2 Medium Eggs

1tsp Vanilla extract

Zest of 1 lemon

Lemon Curd

For the buttercream: 
120g Margarine

240g Icing Sugar (plus some extra)

Juice of 1 lemon

Yellow food colouring

1 pack Portlebay Lemon Sherbet flavour popcorn

Method
1. Preheat the oven to 180°c.

2. Place cupcake cases in a cupcake/muffin tray.

3. Beat the margarine until it’s soft and fluffy.

4. Slowly add in the caster sugar and beat until well combined.

5. One by one, mix in the eggs.

6. Add in the vanilla extract and the lemon zest.

7. Sift in the flour and mix in the xanthan gum, until you have a smooth cupcake batter.

8. Using a spoon, scoop the batter into your cupcake cases, 3/4 of the way.

9. Bake for 15-20 minutes. You will know they are baked when a skewer inserted into them comes out clean, or if you gently press on the top, they spring back.

10. Leave the cakes to cool on a wire rack.

11. Once the cakes are cooled, use a icing nozzle to remove the centres of the cupcakes. Press it half way down, twist, until you have a small hole in the centre of the cupcake. Discard the small pieces of cake you’ve removed with the nozzle.

12. Spoon the lemon curd into the holes in the cupcakes.

13. For the buttercream icing, beat your margarine until fluffy.

14. Mix in the icing sugar bit by bit, until a thick cream forms.

15. Add in the lemon juice, and yellow food colouring and mix thoroughly. The lemon juice may make the buttercream a little thinner, so feel free to add in some extra icing sugar until the consistency is thick enough to pipe.

16. Transfer the buttercream icing to a piping bag with a star shaped nozzle.

17. Pipe the buttercream in swirls on the top of the cupcakes, and finish them off by placing handfuls of the Lemon Sherbet popcorn onto the top of them.

18. Serve and Enjoy!

 

Super Easy Sweet Potato Cacao Brownies

The delightful Sarah, of the blog Mummy Fuel, whipped up this delicious recipe for Sweet Potato Cacao Brownies, that are both gluten and flour free! It’s a super easy and super scrumptious combo, the perfect homemade treat!

Ingredients:

  • 1 cup steamed then mashed sweet potato
  • 2 eggs
  • 1 scoop cacao protein powder
  • 1 scoop raw cacao
  • 1 tbsp agave nectar
  • 2 tbsp choc shot
  • Dash almond milk
  •  25g pack of Portlebay PopcornSweet & Salty

Method:

  • Mix all but the popcorn together in a large bowl.
  • Pop the mixture in the oven and bake for 30 mins on 180C.
  • Leave to cool for a few minutes.
  • Sprinkle with Portlebay Popcorn and enjoy!

If you enjoyed this tasty brownie why not have a peak at our Mocha Popcorn Rocky Road recipe too!

Marvellous Raspberry Mug Cake

Meet Jess; a self confessed foodie, keen blogger, health enthusiast and creator of the Marvellous Raspberry Mug Cake. Known as Jessicalilylou on Instagram, Jess frequently shares a wide range of recipes and very, very yummy meals on her blog and social channels- Make sure you have a gander at her other magnificent creations!

Making The Marvellous Raspberry Mug cake:

You will need:

  • 4 tbsp of gluten free flour
  • 1 flaxseed egg (ground flaxseed and warm water)
  • 2tbsp of milk
  • 1/2 tsp of vanilla essence
  • Crushed Portlebay Popcorn

Method (in one simple step!):

Mix all the ingredients together and place in the microwave for three minutes! Once you hear that magic PING-  you are free to enjoy your Marvellous Raspberry Mug Cake !

If you enjoyed this tasty but oh so simple recipe have a look at the recipe for Cinnamon Swirl and Blush Granola Cookies.

Almond Butter & Dark Chocolate Popcorn Bars

Like the sound of these Almond Butter & Dark Chocolate Popcorn Bars? Give a big thanks to Emma! Emma is the creator of the nutrition and recipe blog Essentially Emma. Currently studying a Master’s in Human Nutrition, Emma has become very interested in food and how our bodies work and so decided to create her own blog, as a place to record her tasty recipes and all that she learns about nutrition and health. We have to admit it makes for a great read and we certainly have learnt some new things!

Want to make these delicious Almond Butter & Dark Chocolate Popcorn Bars? Keep reading…

Ingredients:

3 bags of Portlebay Popcorn (I used the Sweet & Salty flavour)

2 cups rolled oats

1/2 cup raisins or other dried fruit

1/2 cup almonds, roasted and roughly chopped

1/3 cup mixed seeds

1/2 cup honey

1/2 cup almond butter

1 tsp vanilla extract

2 tbsp coconut oil

25g dark chocolate

Method:

  1. If you need to toast your almonds, preheat the oven to 180c/350f. Arrange the almonds on a baking tray and roast for 5 minutes. Remove from the oven and roughly chop.
  2. Grease (I use coconut oil) and line a 20cm square baking tin with greaseproof paper.
  3. Add the popcorn, oats, chopped almonds, raisins and seeds to a large mixing bowl, mix lightly to combine.
  4. In a small saucepan, heat the coconut oil, almond butter, vanilla extract and honey over low heat until the coconut oil is melted and the ingredients are well mixed.
  5. Pour the honey mixture over the popcorn mixture and stir gently until the popcorn mixture is evenly coated in the honey mixture and the nuts, seeds and raisins are evenly interspersed.
  6. Add the mixture in to the tin and using the back of a spatula (or your hand!) press it down gently so that it fills the tin and is fairly compressed – otherwise the bars will fall apart and we don’t want that!

7. Place the tin in a fridge and refrigerate for an hour.

8. If you would like to add a chocolate drizzle, I mean who wouldn’t, melt the dark chocolate. Microwave in a microwave-safe bowl for 30 second intervals, stirring and checking in-between until the chocolate is melted and smooth (usually 2-3min). To melt on the hob, heat a pan of water to a strong simmer and float a bowl containing the chocolate on top of the water until melted (the official pan for this is called a bain marie).

9. Using a fork, drizzle the melted chocolate over the mixture in the tin. Once you have drizzled to your heart’s desire, return the pan to the fridge for another 30 minutes.

10. Remove the tin from the fridge and using the edges of the paper, pull the bar mixture out of the tin. It should be nice and chilled and a solid block, if not, let it cool in the fridge for a bit longer.

11. With a large, sharp knife, cut the block in to 12 bars and enjoy!

Note: These bars keep best in a tupperware in the fridge for up to 5 days.

 

Emma also has a fabulous Instagram page full of very yummy meals and recipes, go have a look here!

If you liked this recipe, also have a peak at our Banana Oat Pancakes recipe!

Frozen Yoghurt Popcorn Bites

 

Looking for a sweet treat but wanting it to be healthy and a light summer delight? If so, we have the recipe that you are looking for! The charming Corina, of the blog Searching for Spice, created this refreshing recipe that will tickle you taste buds and dance on your tongue!

A Little Bit About Corina

Corina loves everything to do with food- cooking, reading and writing about food! Corina started the blog Searching for Spice to keep track of all her favourite meals and to document her cooking experiments inspired from different places throughout the world.

Corina’s Guest Blog

I can’t resist a sweet treat and neither can my children. They love snacking and it’s a challenge to come up with snacks that satisfy their cravings while not being overly sugar laden. I have to say, they both love popcorn so when I received some samples from Portlebay Popcorn I was excited to create a recipe with it that we’d all love.  

So how did I come up with the idea of frozen yoghurt bark with cinnamon popcorn?

Well, the first thing that sprang to mind was to make a kind of chocolate coated popcorn snack bar. I love cake pops and I considered making popcorn pops held together with melted marshmallows and maybe a little chocolate too. I also considered a decadent ice cream sundae with popcorn to provide that all important contrasting crunchy texture.

However, although I loved these ideas and I do encourage you to try them, I am always looking for healthier snacks and ways to get my two rather picky children to eat a balanced diet. I wanted to create a recipe that really was healthy, not just arguably so.

Although I started thinking about ice cream, I ended up thinking about yoghurt. Frozen yoghurt bark to be exact. Frozen yoghurt bark makes a brilliant healthy snack or dessert. You just spread thick yogurt onto a baking tray lined with  baking paper and then press your chosen toppings into it. I’d made it before with fruit and I just wondered what it would be like with popcorn.  I’d seen recipes online that used granola or biscuit pieces so what about popcorn?

My fear was that the popcorn would go soggy in the freezer. I had to test it out so I made a very small batch first. I was nervous. Would it work? Would I be making popcorn pops after all? Could it work? Yes! It could! It did!

Now, I wouldn’t advise you to make this and then leave it in the freezer for days.   Then it will go soggy! But, if you make it in the morning, it will still be crisp and crunchy a few hours later when the yoghurt has frozen solid. And the next day, although the popcorn touching the frozen yoghurt will not be as crunchy any more, the popcorn that sticks out will be.

Overall, this recipe is great as a snack for kids or as a healthy dessert. I flavoured the yoghurt with caramel as I think it goes brilliantly with the cinnamon in the popcorn. I then added sliced bananas and pineapple for an almost tropical Caribbean flavour.

With summer on the way, why not make a few variations using the same method? I think flavouring natural Greek yoghurt with lemon curd then adding raspberries and lemon sherbet popcorn would be a brilliant alternative for summer.  

Recipe for Frozen Yoghurt Bark with Cinnamon Popcorn

300g natural Greek Yoghurt

2-3 tbsp caramel sauce

1 banana

1 slice of pineapple, skin and core removed

Handful of Portlebay Popcorn

How to Make the Frozen Yogurt Bark

1. Line a baking tray with non stick baking paper.

2. Stir the caramel sauce into the yoghurt. Don’t add it all at first and taste to make sure you’ve got the flavour just right.

3. Pour the yoghurt onto the baking tray and spread it a little.

4. Top with the fruit and popcorn.

5. Place in the freezer for 4 hours or until completely frozen.

6. Remove from the freezer and break it up.

7. Put it in a container and return the freezer until you want to eat it. Preferably within the next 24 hours.

For more healthy recipe ideas, often with a touch of spice then do visit my blog or social media.  You can find me at:

www.SearchingforSpice.com

Instagram: @SearchingforSpice

Twitter: @CorinatheCook

Facebook: @SearchingforSpice

 

Nutty Nougat Caramel and Chocolate Popcorn Balls

 

Nutty Nougat Caramel and Chocolate Popcorn Balls…woah, that’s a mouthful! A mouthful, but also a delicious combination of yumminess!

How do you make these round, glorious, chocolatey bites?

You will need:

-25g bag of Lightly Salted Portlebay Popcorn

– 4 x nutty, nougat caramel bar (these can be found in most super markets)

-100g milk chocolate

IMG_1564-Edit

Method:

1. Carefully melt the nougat bars in a double boiler.

2. Using your hands mix the melted bars and popcorn together until the popcorn is evenly coated.

3. using your hands create small golf sized balls out of the popcorn/bar mixture .

4. Melt the bar of chocolate in a double boiler. Dip the popcorn balls into the chocolate, coating them all over.

5. Pop the balls in the refrigerator for at least 30 minutes.

6. Gobble them up! (Store in the refrigerator)

If you thought this was a tasty treat, have a look at Steph’s Portlebay Popcorn Granola!

Debbie’s Salted Caramel Popcorn Cake

The rather wonderful and very talented Debbie, is an amazing, chef, baker, nutritionist and owner of the blog Proper Foodie. Debbie has a great range of recipes from healthy dinners to mouthwatering desserts, and even some traditional Italian recipes if you’re looking for something a little different, so make sure you have a gander at her blog!

We were lucky enough to collaborate with this lovely lady, who created this heavenly Salted Caramel Popcorn Cake! If you fancy have a go at baking this yummy cake the recipe is below!

 

Ingredients

For the cake:

-180g pitted dates roughly chopped

-150ml boiling water

-85g softened unsalted butter (ambient temp)

-140g soft brown sugar

-2 large eggs whisked together

-180g self raising flour

-1 tsp bicarbonate of soda

-Pinch of sea salt

-1 tsp vanilla bean extract

For the filling and salted caramel sauce:

-2 bags of Portlebay sweet and salty popcorn

-600ml double cream

-100g coconut sugar/soft brown sugar

-50g unsalted butter

-1-2 tsp sea salt

Method

To make the cake:

-Place the chopped dates in a small bowl and pour over 150ml of boiling. Leave to soak for around 20 minutes. 

-Pre heat the oven to 180 degrees C and line an 8 inch (20cm) round cake tin with greaseproof paper. For guidance on lining your tin see: http://properfoodie.com/properfoodies-christmas-cake/ 

-To mix the cake use a food processor, stand mixer or whisk by hand. If using a stand mixer use the beater attachment. Cube the softened butter and add to your bowl, processor or stand mixer. Next add the brown sugar and then cream together (start the stand mixer on a low speed and gradually increase to high). When fully mixed together the creamed butter and sugar will appear light and fluffy.

-Continue to whisk or beat the butter mix and gradually add in the 2 whisked eggs. Add the eggs slowly to stop the mixture from splitting. Once all the egg is combined, stop whisking or turn off the mixer, remove the bowl and set to one side.

-In a separate bowl mix together the dry ingredients: self raising flour, bicarb of soda and pinch of salt. Sieve the dry ingredients into the butter and egg mixture and then fold together gently with a spatula.

-Next add the vanilla bean extract, the soaked dates and half of the liquid from the soaked dates (save the remaining half of the date liquid for the caramel sauce). Continue to fold the cake mixture with a spatula to fully mix with the dates and vanilla. The mixture will appear quite wet and be of a pourable consistency.

-Transfer the cake mix to the lined cake tin and bake for 30-35 minutes or until a skewer comes out clean. 

-Once baked, remove from the oven and leave to cool for 5 minutes before transferring to a cooling wire. Once fully cooled use a sharp serrated knife to divide the cake into three equal layers – take your time and move the knife around the cake as you cut.

To make the filling and salted caramel sauce:

Whip the double cream until soft peaks just about form. Do not over whisk! The cream should hold together but not be over clotted. Place the whipped cream in the fridge whilst the salted caramel sauce is prepared.

For the caramel sauce, place 100g coconut sugar (or soft brown sugar if preferred) and 50g butter into a small sauce pan. Place the pan on a low heat and stir until melted. Continue to heat the sugar and butter mixture until it just about boils and turns to a runny caramel, then remove from the heat. Take 1 tablespoon of the whipped double cream and stir this into the caramel. Next add one or two pinches of sea salt to taste. Set to one side – the caramel will slightly thicken as it cools but should remain of a pourable consistency for at least an hour. 

Build the cake

Finally put together the cake. This doesn’t have to be perfect and will probably look better with drizzles and blobs of cream and caramel here and there.

First, place the bottom layer of your cake on a serving plate or cake stand. If you like, secure underneath with a small blob of cream. Use a spatula to spread an even layer of cream on the top of the first cake layer (use around 1/3 of the cream). Next scatter the Portlebay Popcorn over the cream and then drizzle over the salted caramel. Carefully position the middle layer of the cake over the cream and popcorn and continue to layer with more cream, popcorn and salted caramel. Position the top layer of the cake and finish off with the remaining cream, popcorn and a good final drizzle of salted caramel.

Present and serve your masterpiece! YUM!

If you enjoyed this tasty creation do check out these Chocolate and Lemon Biscuit Bites!