Golden Globe Cupcakes | Cupcake Project

Golden Globe Cupcakes

The Golden Globe awards are almost here, and while some people might be wondering whether Black Swan will win best picture, the more important question is, “What Golden Globe cupcakes will you be serving at your Golden Globe viewing party?”

The obvious choice for Golden Globe cupcakes is golden glow cupcakes.  The names are so similar that golden glow cupcakes almost seem like they were made for the Golden Globes.  However, never being one to go with an obvious choice, I focused on America’s favorite movie snack (popcorn!) and St. Louis’s favorite cake (gooey butter cake) and created Golden Globe gooey buttered popcorn cupcakes!

Gooey buttered popcorn cupcakes are not diet food.  They have a buttery crust topped with a buttery, salty, popcorny gooey topping, and they are finished with sticky, sweet caramel corn.  Eat them at your Golden Globe party or any and every time you host a movie night.

The Secret Ingredient In Golden Globe Cupcakes


These gooey buttered popcorn cupcakes contain one ingredient that you probably don’t own and likely haven’t even heard of:

Popcorn flour is just what you might think – popped popcorn that has been ground into flour.  You can buy popcorn flour online from Amish Country or you can make your own if you have an air popper (popcorn popped with oils won’t have the same consistency when processed into flour) and a blender or food processor that is capable of processing food finely enough to be considered a flour (like the Vitamix).

Golden Globe Cupcake Recipe

To make my Golden Globe cupcakes, I modified Smitten Kitchen’s Gooey Butter Cake recipe (who adapted it from Melissa Clark at the New York Times, who adapted it from Molly Killeen at the Park Slope Farmers’ Market) to turn it into cupcakes and I incorporated the popcorn flour.

The cupcakes have two parts: a butter crust and a gooey topping (both are baked).  I found that most of my tasters wanted a higher goo to crust ratio.  To account for that, if I made this recipe again, I might try halving the cake part but still dividing it among the same number of cupcake liners.  You can experiment with your own perfect ratio.  But, do keep in mind that if you fill the liners too high with goo, they will overflow in the oven.

One other thing to be aware of is that because these cupcakes are so buttery, they have a tendency to pull away from the liners.  I know (because I’ve received lots of emails and comments about the subject) that this drives some of you crazy.  My only suggestion is to use a decorative wrapper outside of the liner.  Jonathan made my movie theater popcorn wrapper on my Silhouette.  However, you could easily make these wrappers by hand (see my tutorial on how to make cupcake wrappers).  It would be a fun project for kids!

Golden Globe Cupcakes

Yield: 18 cupcakes

Golden Globe Cupcakes

Ingredients

    For the crust
  • 3 tbsp milk, room temperature
  • 2 tbsp warm water
  • 1 3/4 tsp active dry yeast
  • 6 tbsp unsalted butter, room temperature
  • 3 tbsp sugar
  • 1/2 tsp kosher salt
  • 1 large egg
  • 1 3/4 C all-purpose flour
  • For the topping
  • 3 tbsp plus 1 tsp light corn syrup
  • 2 tbsp water
  • 2 1/2 tsp vanilla extract
  • 3/4 C unsalted butter, room temperature
  • 1 1/2 C sugar
  • 1 tsp kosher salt, divided
  • 1 large egg
  • 1 C popcorn flour (you can use all-purpose flour if you can't buy or make popcorn flour)

Instructions

    Crust instructions
  1. In a small bowl, mix milk with water.
  2. Add yeast and whisk gently until it dissolves.
  3. In a medium-sized bowl, mix butter, sugar, and salt until light and fluffy.
  4. Beat the egg into the butter/sugar mixture.
  5. Alternately mix in the flour and the milk mixture, scraping down sides of bowl between each addition.
  6. Mix until the mixture forms a smooth ball (If you have a stand mixer, use a dough hook and beat dough on medium speed for 7 to 10 minutes.)
  7. Line cupcake tins with 18 liners.
  8. Divide crust evenly (or as close as you can get) between the liners - pressing it with your fingertips into the bottom of the liners.
  9. Cover tins with plastic wrap or a towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
  10. Gooey topping instructions
  11. In a small bowl, whisk corn syrup with water and vanilla.
  12. In a medium-sized bowl, mix butter, sugar and 1/2 teaspoon salt until light and fluffy.
  13. Beat the egg into the butter/sugar mixture.
  14. Alternately add popcorn flour and corn syrup mixture, scraping down sides of bowl between each addition.
  15. Spoon topping evenly over risen crusts.
  16. Lightly sprinkle the top of each cupcake with salt.
  17. Bake at 350 F for exactly 20 minutes. Note that you can't use the standard toothpick method to tell if they are done because they are supposed to be gooey. I found that if I baked the cupcakes more than 20 minutes, they overflowed.
  18. Allow to cool in pan.

Notes

Check out Caramel Corn Cupcake Topper below.

http://www.cupcakeproject.com/2011/01/golden-globe-cupcakes.html

 

Caramel Corn Cupcake Topper

Top each cupcake with caramel corn just before serving (if you put them on too early, the cupcakes will get soggy).  You can buy caramel corn or make your own.  I made my popcorn on the stove top – this HubPages illustrated popcorn making tutorial made it easy.  Then, I melted one cup of sugar in a heavy-bottomed pot on the stove and poured the resulting caramel over four cups of popcorn.  If you want to get even fancier than I, you can make your caramel corn into adorable popcorn balls (check out these caramel popcorn balls from Sweet Paul for inspiration).

Update: Mystery Box Cupcake Challenge

I had no idea when I created and posted this recipe that there was actually a cupcake challenge (The Mystery Box Cupcake Challenge) this month all about cupcakes with popcorn!  Kat of Sweets n’ Stiches left a comment and let me know.  Thanks, Kat!  I am entering the contest (read all about it here). Per the contest rules, I am including the following text in my post:

The winner of January’s Mystery Box Cupcake Challenge will receive prizes from:

Thank you to all our prize sponsors!

Did you love this post?
Share It
Get Free Updates

17 Responses to Golden Globe Cupcakes

  1. Stacy January 4, 2011 at 9:05 am #

    I couldn’t track down my reels… darn it! These look like soemthing my oldest would love… I MIGHT have to make these ones for his bday!! ;)

  2. Lisa@ButteryBooks January 4, 2011 at 9:07 am #

    How creative! These would be perfect for movie night at our house. Thanks for the recipe!

  3. Stef January 4, 2011 at 9:07 am #

    No worries! I was able to find one at Cintrex Audio Visual. The folks there were super nice and gave me one for free!

  4. itsacupcakeworld January 4, 2011 at 9:12 am #

    These are great! I’ve never heard of popcorn flour, I’ll have to track some down and give these a try.

  5. katb January 4, 2011 at 9:36 am #

    What an interesting recipe!
    May I suggest that these would be perfect to enter in the January Cupcake Challenge over at sweetestkitchen.com…

  6. Lehcarjt January 4, 2011 at 9:40 am #

    Can you tell us what the goo part of the cupcake tastes like or is similiar too? Thanks.

  7. Johnna January 4, 2011 at 9:48 am #

    These are really fun! Popcorn flour would make a fun ingredient for my blog this year. And it’s gluten free!

  8. Kathleen January 4, 2011 at 10:32 am #

    I love these! They sound so yummy!!!

  9. The Studio at Fulton January 4, 2011 at 2:24 pm #

    I was just wishing for this type of recipe and there you are, yeah I’m so excited to try these.

  10. Stef January 4, 2011 at 4:34 pm #

    Lehcarjt – The goo tastes like sort of like cookie dough from a butter cookie, but a bit saltier and with a hint of popcorn.

  11. Stephanie January 4, 2011 at 5:39 pm #

    Wow – these cupcakes are pure genius! Seriously, a great idea. I love how inventive you get with cupcakes! Also, I’ve never heard of popcorn flour but now I want to get some. Sounds great!

  12. Dina January 6, 2011 at 2:06 pm #

    very creative idea!

  13. Dexter January 12, 2011 at 12:04 pm #

    Thanks for the post! I’ve actually been looking for some great recipes lately. I thought I’d share a recipe I received the other day from my friends at Sunset 44 Bistro. It’s for Double Chocolate Cookies and they are delicious!

    Thanks again!

  14. Angela January 21, 2011 at 8:23 am #

    Very creative idea! They sound amazing!! I attempted making my own popcorn flour for my cupcake, and it was fairly successful! Good Luck!

  15. Adele January 21, 2011 at 6:29 pm #

    You had me by “gooey” and “butter”. What more do you need in life?

Trackbacks/Pingbacks

  1. Almond Amaretto Cupcakes with Amaretto Whipped Cream | Cupcake Project - April 13, 2013

    [...] a gooey butter cake, cross it with a biscotti, top it with boozy whipped cream, and you’ve got these almond [...]

  2. Sno-Cap Cookies | Cupcake Project - April 27, 2013

    [...] are making popcorn cupcakes for your movie night and you need an appetizer that will be a sure-fire blockbuster [...]

Leave a Reply

Current ye@r *