It has been over 20 years since I last ate a Cherry Ripe so I feel like I am well over due and since vegan Cherry Ripes have not turned up of the supermarket shelves yet, I took things into my own hands. This is a really easy recipe to make and the only part that takes a little bit of time to do is tempering the chocolate. You can skip the tempering stage if you like but the chocolate won’t be quite as shiny and it melts a lot faster in your hands as you eat one.
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A few years ago my boss at the time asked me to do some baking for a local fundraiser. I think that I baked some biscuits and 3 types of cupcakes. This was back before I became completely obsessed with cupcakes but one of the ones I made was a Caramel Popcorn Cupcake. I don’t even remember what was in it, it could have just been vanilla cake with caramel popcorn on top. The fundraiser went really well and they sold out of all of my baking. Since then, I had tried to make them again but I wasn’t having any luck with the caramel popcorn and it didn’t turn out right.
A couple of months ago, I came up with a new recipe and finally, I have a recipe that turns out perfectly every time. This is my favourite cupcake to make at the moment cause it is simple but it looks so effective and is really delicious….
