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Would this lend itself to "cupcakes"

3 years ago
last modified: 3 years ago

Would this recipe lend itself to "cupcakes" in a cupcake pan with cupcake liners? One of my dearest friends who loves maple anything (link: Maple Ooey Gooey Butter Bars) would like this recipe for her birthday. I'll make the cake from scratch instead of using a box mix--unless I run short on time. Sometimes the middle of my baking treats in these pans don't quite bake evenly and the edges get dry, even if I use foil around the pan. Comments about this recipe ranged from use an 8 x 8 pan, to use a 9 x 13 pan, and bake accordingly.

Maple Ooey Gooey Butter Bars

1 box of yellow cake mix

4 tablespoons toasted and finely ground pecans

3 tablespoons salted Challenge Butter, melted

3 eggs, divided use

one 8 oz. package of cream cheese, softened

¼ cup maple syrup

1 pound powdered sugar

1 teaspoon vanilla extract

Preparation: Line pan with enough parchment to create a 1 inch over hang on each side. Heat oven to 350 degrees F.

Place the dry cake mix, finely ground pecan, butter and 1 egg in a bowl and mix until well blended. Press mixture into parchment-lined 8x8-inch pan. Set aside.

Place the cream cheese, maple syrup, remaining 2 eggs, sugar, vanilla and mix all together until well blended.

Pour cream cheese mixture on top of dry cake mix mixture and spread all the way to the edges.

Bake for at 350 degrees F for 30 to 45 minutes, or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.

Cool completely in pan.

Turn out onto a cutting board and cut into 1-inch-squares, or bars.

For nice clean edges place pan in the refrigerator for about 30 minutes or until firm, cut while cold, and transfer to mini-cupcake liners to serve.


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