June 09, 2009

"Take me out to the ball game..."

Being from Chicago, "Take me out to the ball game" is the official theme song of summer. So, I decided to take the "peanut and cracker jack" flavors in a whole new direction! If you love cupcakes you will love this! Check out my recipe for "Peanut and Cracker Jack Cub-Cakes"


Peanut Butter Cupcakes:
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened (1/2 stick)
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla
2/3 cup whole milk

Caramel Icing:
2 - 3-ounce packages cream cheese, softened
2 ounce tub of caramel apple dip (individual size)
2 Tablespoons unsalted butter, softened
1/2 cup plus 2 Tablespoons confectioner's sugar
1 teaspoon vanilla extract

1 ounce box of Cracker Jack- coarsely chopped
2 ounce tub of caramel apple dip

1. Heat oven to 350 degrees. Place cupcake liners into a 12-cup cupcake pan.
2. For cupcakes: In a small bowl, stir together the flour, baking powder, and salt; set aside. In a large bowl of electric mixer, place the peanut butter, butter, and brown sugar. Mix at medium speed until blended, about 2 minutes. Add the egg and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture alternately with the milk, beginning and ending with the flour, then mix until just combined; do not overbeat. Divide batter among the muffin cups, filling each about 2/3 full. Bake for 16-18 minutes or until a tester insert comes out clean. Take cupcakes out of muffin tin and place on wire rack to cool completely.
3. After cupcakes are completely cool, prepare icing: In a bowl of electric mixer, beat the cream cheese, caramel dip, and butter until smooth. Add the confectioner's sugar and vanilla. Beat until of a good spreading consistency. Icing can be refrigerated for a few minutes, if desired.
4. Spread each cooled cupcake with icing. Sprinkle the top of each cupcake with some of the chopped Cracker Jacks, then drizzle each with a little caramel dip. Refrigerate cupcakes if not serving right away.
Makes 1 dozen cupcakes.

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