First things first; preheat the oven to 180°C/ 160°C fan oven/ Gas mark 4. Line a 12 hole muffin tray with Cupcake Cases. Pop the margarine and sugar in a large bowl and cream together until light and fluffy.

Pop in the eggs and Vanilla Extract and mix until combined – if the mixture begins to curdle add a spoonful of flour.

Sieve the flour on top and fold into the mixture until fully combined. Divide the mixture evenly between the Cupcake Cases and place in the oven. Bake for 20-25 minutes until golden brown and risen. Once baked remove from the oven and allow to cool in the tray for 10 minutes and then pop onto a cooling rack to cool completely.

Now to fill the cupcakes, once cooled; take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. Chop the middle off the circle of sponge to it is flat. Fill the hole with caramel and place the sponge top on the caramel.

Pop the buttercream into a large bowl and add 50g caramel whisk together to combine. Pop your buttercream into a piping bag fitted with an open star nozzle and pipe swirls of buttercream on top of your cupcakes. 

Drizzle over the remaining caramel, sprinkle over the caramel crunch sprinkles and top with a few pieces of popcorn!

Ta-dah, you’re ready to serve your crunchy popcorn cupcakes!