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Chicago "Cub" Cakes Win A Kitchen For Libertyville Cook

Posted By Carol Mighton Haddix
August 30, 2010

Kudos to Bob Vanni of Libertyville for winning Abt Electronics bake-off August 28 with his Chicago "Cub" Cakes recipe. He won a dream kitchen from Electrolux. Here's the winning recipe, which the Stew has not tried yet, but it's on our list of things to cook this weekend!!

Chicago "Cub" Cakes

Makes 1 dozen 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 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 2/3 cup whole milk

Caramel Icing:

  • 6 ounces cream cheese, softened
  • 2 ounce tub of caramel apple dip (individual size)
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup plus 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract

Topping ingredients:

  • 1 ounce box of Cracker Jacks, coarsely chopped
  • 2 ounce tub of caramel apple dip

Heat oven to 350 degrees. Place cupcake liners into a 12 cup standard size cupcake pan. 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 over beat.

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.

Icing: In a bowl of electric mixer, beat the cream cheese, caramel dip, and butter until smooth. Add the confectioners' sugar and vanilla. Beat until a good spreading consistency. Icing can be refrigerated for a few minutes, if desired. 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 and serve. (If not serving right away, do not sprinkle on Cracker Jacks until ready to serve). Refrigerate cupcakes if not serving right away.

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