Colored Popcorn

Ingredients
1 1/3 cups popcorn kernels popped (about 25 cups popped popcorn)
2 cups granulated sugar
1/2 cup water
1 tablespoon butter
1 teaspoon food coloring
1/4 teaspoon salt

Instructions

Place popcorn in a large bowl

In a medium pot over medium-high heat, bring sugar, water, and butter to a boil. Reduce heat to medium and boil, stirring constantly, for 3 minutes. Stir in food coloring and salt and pour over popcorn, stirring to coat (make sure you work quickly!). Spread on baking sheets lined with wax paper and let dry.

Cupcakes

Ingredients
For the cupcakes
1 1/2 cups all-purpose flour
½ cup cocoa powder
1 teapsoon baking powder
½ teaspoon baking soda
pinch salt
1 ¼ cup granulated sugar
2 eggs
¾ cup oil
1/3 cup coffee
¾ cup boiling water

For the buttercream frosting
2 00g unsalted butter softened
4 cups powdered sugar
2 tablespoon milk
2 tablespoon coffee
2 tablespoons cocoa powder

Instructions
Preheat your oven to 180. Line a muffin pan with paper liners and set aside.
In a small bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In another bowl, whisk together together sugar and eggs until creamy.
Add oil and coffee to your egg mixture. Whisk until well-combined.
Slowly add dry ingredients into your bowl of wet ingredients and mix until well-combined.
Add boiling water into your mix and whisk some more.
Pour the batter into each section of your lined muffin pan, about 2/3 of the way in each.

Bake for 15-18 minutes or until a toothpick comes out clean when you insert it into the center of a cupcake.
Cool completely on wire rack before decorating.
To make frosting, beat together butter, powdered sugar, milk, coffee and cocoa powder using an electric mixer.. Start on slow speed and gradually increase to high.