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Canary Yellow Safflower Lemon Curd Cupcakes

A treat that will bring sunshine and happiness to your day, these sunny Canary Yellow Safflower Lemon Curd Cupcakes will make you dance in the mirror and sing in the shower! With a soft, moist cupcake base, filled with a surprised, delicious, tangy lemon curd, topped off with creamy, yellow frosting and a piece of chocolate, it's a treat that keeps on giving!!! Recreate this beauty with Suncore Foods® and Canary Yellow Safflower Supercolor Powder to add a happy hue to your dessert table! Don't forget a pinch of Rose Salt goes a long way. Life is meant to be sweet, so grab a cupcake and enjoy the ride! When you look at a cupcake, you can't help but smile. 

Ingredients

Cupcake (makes 6-7) Dry Ingredients:
150g all purpose flour
65g sugar of choice
5g poppy seeds
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp Suncore Foods® Rose Salt

Cupcake Wet ingredients
65g dairy free milk *room temperature
60g lemon juice
Zest of 1 lemon
62g dairy free yogurt *room temperature
85g dairy free butter or coconut oil *melted
1 tsp vanilla bean extract

Lemon Curd:
1/2 cup lemon juice *120g
1/3 cup cane sugar *65g
2 tbsp coconut cream
1 tsp Suncore Foods® Canary Yellow Safflower Supercolor Powder dissolved in water
A pinch of Suncore Foods® Rose Salt
2 tbsp cornstarch *16g (dissolved in 2 tbsp water)
1 tbsp dairy free butter

Frosting:
100g dairy free butter
1 to 1 1/2 cups powdered sugar
1 tsp Suncore Foods® Canary Yellow Safflower Supercolor Powder dissolved in water
1 tsp vanilla bean extract
1/4 tsp Suncore Foods® Rose Salt
1/2 to 1 tbsp of cold milk (for thinner
consistency)⁣

Directions

1. Heat oil in a large pot on medium heat. Once hot, add popping corn kernels and stir to mix well. Add salt and stir, ensuring the kernels are well coated. Shake the pot so the kernels are evenly sitting at the bottom of the pot.

2. Cover the pot and allow the corn to pop. Shake the pot while the corn is popping. Once the popping slows down, but is still continuing, shake the pot again and reduce heat to low till the popping stops.

3. Remove from heat and keep covered for 2 minutes. Remove the lid and stir the popcorn ensuring any salt that may have collected on the bottom of the pot gets mixed in. Separate popcorn into 3 portions and set aside while preparing the sugar syrup.

4. Line a flat surface or baking tray with parchment paper and set aside.

5. Sugar syrup - Work with 1 Supercolor at a time: In a saucepan, dissolve 1 Supercolor Powder into 115 g of water. Mix in 80 g of sugar and place the saucepan on high heat. Bring to boil and reduce heat to medium or medium-low. Continue to cook, the syrup should bubble aggressively while cooking. Remove from heat as soon as the syrup starts to thicken, the syrup should still be thin and free flowing.

6. Pour syrup over 1 portion of popcon. Mix well ensuring most of the popcorn is coated. Evenly spread popcorn on the prepared surface or baking tray and allow it to cool completely before serving. The candied coating will harden while the popcorn cools.

7. Repeat step 4 with the other 2 Supercolor Powders.

8. When ready to serve, mix the popcorn together in a large bowl, combining all 3 colors. Optional – sprinkle some additional salt.

 

 


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