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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

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.

Copyright © 2010, Chicago Tribune

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