Holly Cunningham (Hollyberry Baking Company, Saint Louis, Missouri) Yields 2½ dozen standard-size cupcakes
Here is the “legend” of the gooey butter cake, which is gaining popularity across the country. Two families claim that their bakery created the cake, but, essentially, it was in a bakery in Saint Louis where a “mistake” was made, and that was how the gooey butter cake was born. Here is our version in a cupcake; it has become a huge favorite at events, and it is like nothing you have ever had.
1 (18¼ oz.) package yellow cake mix
1 stick (½ cup) unsalted butter, melted
1 egg
½ stick (¼ cup) unsalted butter, softened
¼ cup cream cheese, room temperature/softened
1 (18¼ oz.) package yellow cake mix
½ cup sweetened, condensed milk
1 egg
⅓ cup water
1 (8 oz.) package cream cheese, softened
1 stick (½ cup) butter, softened
¼ cup sweetened condensed milk
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
Preheat an oven to 350°F. Fill a standard-size cupcake pan with cupcake liners.
Combine the first three ingredients, and blend on low speed until the mixture comes together completely and pulls away from the sides of the bowl. Scoop a level tablespoon of the mixture into the bottom of each cupcake liner, and press down with your fingers to form the first layer.
Cream together softened butter and cream cheese in a bowl until completely smooth and free of lumps. Add the cake mix, sweetened condensed milk, and egg, and blend on low speed for 30 seconds. Lastly, gradually add the water while mixing. Continue mixing the layer for about 1 minute on medium speed or until completely combined. Scrape down the sides and bottom of the bowl, and mix, again, for 10 seconds until the second layer is completely blended.
Fill the liners with about 2 tablespoons of this second layer. Bake in a 350°F oven for 15 minutes until the cupcakes are a light golden brown. Remove from the oven and allow to cool. At this point, the cupcakes will “fall” and form a crater. Cool for 10 minutes in the pan, and then remove to cool completely on a wire rack.
Cream together the cream cheese and butter in a mixing bowl on low speed until completely smooth and free of lumps. Add the sweetened condensed milk and blend. Then add the powdered sugar one cup at a time, and blend on low speed to avoid a “powder shower.” When completely combined, scrape down the sides of the bowl, and add the vanilla. Blend in the vanilla completely.
Once the cupcakes are completely cool, fill the crater of the cupcakes with the gooey butter cupcake frosting. Sprinkle with powdered sugar and serve.