Cracker Jack Cupcakes

Description

Source: Holy Sweet! - Peabody Johnson

Cracker Jack is an American icon. I mean, you are supposed to have peanuts and Cracker Jack at the ball game . . . it's in the song they sing at every game. Many people wrongly assume Cracker Jack is caramel corn. It's actually molasses-based candy-coated popcorn and peanuts (all three of them in one box). Of course, as a kid the best thing about Cracker Jack, besides the sugar, was the prize in the box. Which was usually a temporary tattoo, and I was never quite skilled enough to get the whole thing on my hand. So I would have three-quarters of a fake tattoo on. I would then try to scare my parents into thinking their eight-year-old went and got three-quarters of a tattoo on her hand. They were always nice and played along, pretending to be surprised that it was fake after I told them. Sadly, now all you get is an online code to go play games. Anyway, to honor this icon I made a molasses cupcake that is infused with Cracker Jack and topped with a brown sugar Swiss meringue buttercream frosting.

Ingredients

• 1 cup (56 g) Cracker Jack, plus more for garnish
• 1 cup (240 ml) whole milk
• 3/4 cup (170 g) unsalted butter
• 4 large eggs
• 1/2 cup (120 ml) sour cream
• 1/2 cup (120 ml) Cracker Jack milk
• 1/3 cup (80 ml) molasses
• 1 tsp vanilla extract
• 1 tsp salt
• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 tsp (9 g) baking powder
• 1 cup (220 g) packed brown sugar
• 1 cup (120 ml) egg whites (about 9)
• 1/4 tsp salt
• 2 cups (440 g) packed dark brown sugar
• 3 cups (680 g) unsalted butter, at room temperature

Directions

1. To make the Cracker Jack milk: Put the Cracker Jack and the milk in a small saucepan and bring to a boil over medium-high heat, about 2 or 3 minutes.
2. Remove from the heat as soon as it starts to boil, cover and set aside for 20 minutes for the milk to steep in the Cracker Jack.
3. Then strain out the Cracker Jack pieces so there is just flavored milk.
4. Discard the Cracker Jack pieces.
5. To make the cupcakes: Preheat the oven to 350°F (175°C).
6. Position a rack in the middle of the oven.
7. Line two 12-cup muffin tins with cupcake liners.
8. Melt the butter in the microwave at 60 percent power for 1 1/2 to 2 minutes, then cover the bowl to keep the butter warm.
9. Using a stand mixer with the paddle attachment, beat the eggs on medium-low speed for 2 minutes, until they're light yellow and a bit foamy.
10. Increase the mixer speed to medium-high and slowly pour the warm butter into the eggs, so that the mixture tempers and the eggs do not scramble.
11. When all the butter is added, reduce the speed to medium-low.
12. With the mixer running, add the sour cream, Cracker Jack milk, molasses, vanilla and salt.
13. Mix for 1 minute until everything is well combined.
14. Add the flour, sugar, baking powder and brown sugar to the batter.
15. Mix on medium until everything is just combined, about 30 seconds.
16. Scrape down the sides and bottom of the bowl, then mix for another 30 seconds.
17. Scoop the batter into the prepared muffin tins, filling them two-thirds of the way.
18. Bake for 20 to 25 minutes, rotating the pan halfway through.
19. The cupcakes are done when the centers spring back when you touch them.
20. Remove the cupcakes from the oven.
21. Take them out of the pan, and set them on a wire rack and let them cool completely while you make the frosting.
22. To make the frosting: Fill a small saucepan with 2 inches (5 cm) of water and bring it to a simmer.
23. Put the egg whites, salt, and dark brown sugar in the metal bowl of a stand mixer, and set the bowl over the pot of simmering water (the bowl should not touch the water).
24. Heat, stirring occasionally, until the mixture reaches 150 to 160°F (65 to 71°C).
25. Transfer the bowl to the stand mixer with the whisk attachment.
26. Beat on high speed until medium stiff peaks form, about 8 minutes.
27. It should be thick and glossy.
28. Reduce the mixer speed to medium-low and add the butter 1 tablespoon (14 g) at a time, letting it incorporate into the frosting for a few moments before adding more.
29. At this point you might start to panic because it looks curdled or like it's not coming together.
30. Don't worry.
31. Just keep adding butter - it will come together.
32. When all of the butter has been added and is incorporated (meaning you see no visible pieces of butter), turn the mixer up to high and whisk the frosting for about 3 to 5 minutes.
33. It will be fluffy and smooth.
34. Use a pastry bag to pipe the frosting onto the cooled cupcakes, or spread it on with a knife.
35. Top with Cracker Jack pieces.

Yield: Makes 24