Although they’ve been done to death I’ll always be a fan of cupcakes and think they’re a really great bake, especially for a beginner. The time commitment is pretty low; you can even get the bases made the day before if you like or freeze them for up to a month. This recipe makes use of some really good ‘cheat’ products too. I don’t think there’s anything wrong with using the odd ready-made product now and again. If it makes life easier then why not!

This blog is by no means intended as a stand alone ‘solution’ to anxiety. Nor is it in any way trying to oversimplify the negative affects anxiety can have on your life and relationships. I firmly believe that it’s essential to seek some kind of professional help in order to manage anxiety. There’s a lot of avenues out there to pursue: group therapy, your GP, counselling such as CBT or hypnotherapy, meditation, yoga and other relaxation techniques. It will totally depend on your symptoms and personal preference. Talking to a friend or family member can be a good start when you don’t feel you’re ready to make that jump. I myself have had various different treatments and have done lots of my own reading and studying too.

A big factor in being able to manage your anxiety is building back up self-confidence, self-belief and an underlying sense of positivity – a quiet strength. It’s so easy to become negative in the throws of anxiety; the default setting is often to believe you can’t achieve anything. When we tell our subconscious mind we can’t do something, even when we are physically able to, it’s unlikely we’ll succeed or actually even try. The recipes on this blog or just cooking in general can help build your sense of confidence and replenish that can do attitude, in the safety of your own home without judgement or fear of failure.

Although these cupcakes look great they’re really quite simple to achieve, you don’t even need a piping bag to ice them instead just spoon on the icing as it’s getting covered with popcorn anyway. Keep this cupcake and buttercream recipe in your binder, you can use it as the base for many other ideas you might have. Add different flavourings or colours and experiment with decorations and toppings. I got these cute little cases from The Range.

Salted Caramel Popcorn Cupcakes

Makes 12

FOR THE SPONGE

165g unsalted butter, at room temperature

165g caster sugar

1 tsp vanilla extract

3 medium eggs

165g self-raising flour

3 tbsp milk

FOR THE TOPPING

250g unsalted butter, at room temperature

500g icing sugar

½ 260g jar salted caramel sauce; I used M&S or use carnation caramel with a large pinch of sea salt

large bag sated caramel or toffee popcorn

Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Using an electric whisk cream the butter, vanilla and sugar until pale and fluffy, add the eggs, one at a time, beating well between each addition. Fold in the flour and milk until well combined.

Spoon the mix into each case and bake for 18-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

Mash together the butter and the icing sugar until combined; this will stop your kitchen becoming covered in a cloud of sugar when you put the mixers in. Beat with electric mixers or a stand mixer until really pale and fluffy, about 3 minutes. Now add the caramel sauce. Whisk until combine

Transfer to a piping bag with a round nozzle or spoon a dollop onto each cake and use a pallet knife to swirl around, coat each one with popcorn pressing gently to stick it to the icing.

Transfer to a piping bag with a round nozzle or spoon a dollop onto each cake and use a pallet knife to swirl around, coat each one with popcorn pressing gently to stick it to the icing.