the Golden Globe awards are almost here, and while some people may be wondering would that or Black Swan will win best film, the more important question is, "what cupcakes Golden Globe will you serve at your party Golden Globe view?"The obvious choice for the Golden Globe cupcakes is golden glow cupcakes. The names are so similar that golden glow cupcakes almost looks like they are for the Golden Globes were made. However, never to go with a clear choice, I focused on America's favorite movie snack (popcorn!) and St. Louis favorite cake (gooey butter cake) and Golden Globe gooey buttered popcorn cupcakes made!
Gooey buttered popcorn cupcakes are not diet food. They have a buttery crust topped with a buttery, salty, popcorny gooey topping, and they are ready with sticky, sweet caramel corn. Eat them on your Golden Globe party or each and every time you host a movie night.
The secret ingredient In Golden Globe Cupcakes
These gooey buttered popcorn cupcakes contain an ingredient that you probably don't even own and probably haven't heard of:
Popcorn flower is just what you might think-popped popcorn that has been ground into flour. You can buy online popcorn flour from Amish country or you can create your own, you have a 
air popper (popcorn popped with oils do not have the same consistency in the processing into flour) and a blender or food processor that is suitable for the processing of food fine enough to be considered as a flower (such as 
the Vitamix).Golden Globe Cupcake recipe
To my Golden Globe cupcakes, changed I smitten kitchen gooey Butter Cake Recipe (who adapted from Melissa Clark on the New York Times, which the custom version of Molly Killeen on the Park Slope Farmers ' Market) turn into cupcakes and I included the popcorn flower.
The cupcakes consists of two parts: a butter crust and a gooey topping (both are fried). I found that most of my tasters wanted a higher goo crust ratio. To answer for that, as I recreated this recipe, I would try to get the cake part but still distribute under the same number of cupcake liners by half. You can experiment with your own perfect ratio. But keep in mind that if you the linings too high with goo fills up, they will in the oven's back.
Another thing to be aware of is that because these cupcakes so buttery, they tend to attract the linings. I know (because I have many emails and comments on the topic) that this drives some of you mad. My only suggestion is to use a decorative wrapper outside of the liner. Jonathan made my movie theatre popcorn wrapper 
Yield: 18 cupcakes
For the crust:
3 tablespoons of milk, cream temperature2 tablespoons hot water 1 3/4 teaspoon active dry yeast6 tablespoons unsalted butter, room temperature3 El sugar1/2 teaspoon kosher salt1 large egg1 3/4 C all-purpose flourFor the topping:
3 tablespoons plus 1 teaspoon light corn put tablespoons water 2 1/2 teaspoon vanilla extract3/4 C unsalted butter, room temperature1 1/2 C sugar1 teaspoon kosher salt, divided 1 large egg1 c popcorn flower (you can use all-purpose flour if you can not buy or making popcorn flour)
Crust instructions: In a small bowl, mix milk with water. Add yeast and whisk gently until it dissolves. In a medium bowl, mix salt, butter and sugar until light and fluffy. Beat the egg in the butter/sugar mixture. Alternately mix in the flour and the milk mixture, scraping down sides of Bowl between each addition.Mix until the mixture forms a smooth ball (if you use a stand mixer, a dough hook and beat dough at medium speed for 7 to 10 minutes.)Line cupcake tins with 18 linings.Divides evenly (or as close as you can get) crust between the liners-pressing with your fingertips in the bottom of the linings.Coverage of cans with plastic wrap or a towel, put in a warm place, and let rise until doubled, 2 1/2 to 3 hours.Gooey topping instructions:
In a small bowl, whisk corn syrup with water and vanilla.Mix in a medium bowl, butter, sugar and 1/2 teaspoon salt until light and fluffy. Beat the egg in the butter/sugar mixture. Alternately Add popcorn flour and corn syrup mixture, scraping down sides of Bowl between each addition.Spoon topping evenly over risen crusts.Sprinkle the top of each cupcake with salt. Bake at 350 F exactly 20 minutes. Note that the default toothpick method cannot be used to tell if they are done because they are considered to be gooey. I found that if I the cupcakes more than 20 minutes baked, they flooded. Allow to cool in the pan. Caramel Corn Cupcake Topper
Top each cupcake with caramel corn just before serving (if you put them too early on, the cupcakes will get soggy). You can buy caramel corn or create your own. I made my popcorn on the stove top-this HubPages illustrated popcorn tutorial made it easy to make. Then, I melted a cup of sugar in a heavy bottomed pot on the stove and the resulting caramel about four cups of popcorn cast. If you get even fancier than I want to, you can make your caramel corn in cute popcorn balls (check out this caramel popcorn balls of Sweet Paul for inspiration).
Update: Mystery box Cupcake challenge
I had no idea when I have created and this recipe has been made that there are actually a cupcake challenge (the mystery box Cupcake Challenge) this month all was about cupcakes with popcorn! Cat candy n ' stiches left a comment and let me know. Thanks, Cat! I am entering the contest (read all about it here). Per the contest rules, I'm in my post including the following text:
The winner of the January mystery box Cupcake challenge will get prizes:
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