It’s that time again!  Get those creative juices flowing and grab your camera, because the Better Recipes monthly contest for May is a fun one! This month we are challenging you to show off your most Dazzling Birthday Cakes and Cupcakes!

Are you known for your fabulously decorated birthday cakes and cupcakes? If so, you could win our $500 prize just for entering! We can’t wait to see all your extra-special cake recipes and decorating designs — whether they’re for girls, boys, or even adults. Enter today for a chance to win!

I am a huge cupcake fan and came up with this recipe a few summers ago.  As a native Chicagoan, I have fond memories of Harry Caray singing his rendition of Take Me Out To The Ball Game during the 7th inning stretch at Cubs games.  This recipe is inspired by the the famous line, “give me some peanuts and cracker jacks…”  These are Peanut and Cracker Jack “Cub” Cakes!

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

Topping:

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.

Categories: Better Recipes, Celebrations and Parties, Fast and Fabulous, Sweet Tooth | Tags: Cake Recipes, Dessert Recipes, Easy Recipes
No Comments | Post Your Comment

Leave a Reply Cancel reply