Coconut Cinnamon Popcorn and Coconut Cupcakes with Popcorn Dust

Popcorn always takes me back to a time when, as a child, my parents would take me to the beach on a Sunday, and they would let me choose a treat from the vendors who walked up and down the promenade selling their wares. I would more often than not end up with a packet of caramel popcorn. It was always such a delight to sit in the back of the car, nibbling away at each kernel trying to make it last as long as possible. Today however I stay away from too much sugar, so here is my alternative to that sugar loaded popcorn.

This is an easy healthy version which can be made in minutes, as well as something a little more decadent in the form of Coconut Cupcakes sprinkled with Cinnamon Popcorn Dust. Cooking the popcorn in coconut oil makes it a much healthier option than using butter or other vegetable oils. Toast a handful of coconut under the grill and add it to the mix. The coconut oil, cinnamon and coconut sugar forms a "not too sweet" syrup, which when poured over the popcorn, finishes it off to a delicious healthy snack. As we all know, anything with cinnamon in it is a deal breaker for me.

The cupcakes are light and fluffy and are made using coconut milk, yet the taste is very subtle. This cupcake is a perfect recipe for anyone with a milk allergy or milk intolerance.

Popcorn dust is a great way to add an extra unexpected dimension to any meal. Savoury popcorn dust can be sprinkled over fish or vegetables and a sweet one over desserts and cakes. Using my favourite coconut cupcake recipe, I added cinnamon coconut buttercream and toasted coconut, with a sprinkling of delicious cinnamon popcorn dust.

If you would like to try some ready made healthy popcorn alternatives, try SkinnyPop popcorn which has no GMOs, gluten or preservatives, making SkinnyPop a tasty, guilt-free snack.

Healthy version with no butter

Author: Shades of Cinnamon

enough coconut oil to coat the base of a large pot

1. Melt the coconut oil in a large pot and add popcorn kernels. Place the lid on and shake so that the kernels are coated with the oil.

2. Cook on medium high until all the kernels have popped. Watch that they do not catch and burn on the bottom.

3. Once cooked, take off the stove and add the cinnamon powder.

4. Mix the sugar with a tablespoon of water and heat until sugar has dissolved
   

5. Add the coconut oil and mix thoroughly. Do not let the oil boil as the sugar and oil do not mix well and the sugar will just caramalise. Allow to heat through and mix all the time with a whisk.

6. Pour the caramel sauce over the popcorn and toss to coat.
   

To use as a dusting on sweet desserts or Cupcakes

Author: Shades of Cinnamon

1. Heat coconut oil in a large pot and add popcorn kernels. Cook on medium high until all the kernels have popped.

2. In a high speed blender add add popped corn, cinnamon, and coconut sugar and pulse into a powder forms. Adjust seasoning

3. Keep in an airtight container until needed

Author: Shades of Cinnamon

1. Preheat your oven to 175ºC/350ºF.

2. Line silicone cupcake cases with paper cupcake cases or use a cupcake tray and line with paper cupcake cases.

3. Sift cake flour, salt, and baking powder into a bowl

4. In an electric beater bowl mix the butter with the sugar and beat until light and fluffy

5. Mix in the egg and beat, and then add the egg whites, one at a time and beat.

6. Mix in the flour combination alternatively with the coconut milk, starting and ending with the flour.

7. Divide batter in cupcake liners (should make about 12)

8. Bake for about 18 minutes or until a skewer comes out clean

9. For the frosting, beat the butter until soft, add the sifted powdered sugar and beat until fluffy. Add a teaspoon or two of the coconut milk to soften the icing. Ice the cupcakes when cold

10. Toast the flaked coconut and sprinkle over the cupcakes.

11. Sprinkle the popcorn dust over the top as an extra delicious dimension