• 429 grams all-purpose flour
  • 3 teaspoons baking powder
  • 265 grams granulated sugar
  • 1/2 teaspoon salt
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams butter
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 8 cups freshly-popped popcorn
  • 1 cups roasted, lightly salted peanuts (Spanish or regular)
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 1 tablespoons molasses
  • 1 teaspoon pure vanilla
  • 1/2 teaspoon baking soda
  • 1 cup of homemade salted caramel sauce


  1. To prepare Crackerjack: Simply add sugar, butter, corn syrup and molasses to a medium/large saucepan. Bring to a boil while stirring gently and then turn to low heat and allow it to simmer for 5-8 min. Take care not to let it become too dark or burn!
  2. To prepare Crackerjack: Take it off the heat and add bicarb soda. Stir immediately and allow it to froth a little before tipping into to a large bowl with popcorn and peanuts. Stir as quickly as you can, coating as much of the popcorn and peanuts as you can.
  3. To prepare Crackerjack: Transfer the coated popcorn to a large baking tray lined with baking paper and bake on 160C/320F for 50 min, stirring the popcorn mixture around every 10 min.
  4. To prepare Crackerjack: Once it's done, take it out and set aside to cool before placing it into an air tight container. Can be kept for up to two weeks.
  5. To prepare cupcakes: Heat oven to 160C (320F). Line cupcake tin with paper cupcake cases.
  6. To prepare cupcakes: In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
  7. To prepare cupcakes: Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  8. To prepare cupcakes: Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  9. To prepare cupcakes: Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
  10. To prepare cupcakes: While the cupcakes are baking and cooling prepare buttercream frosting by adding about 2-3 tablespoons of salted caramel sauce to buttercream frosting. Stir in well. Be careful not to add too much caramel or over mix as it may cause the caramel to split and soften to the point where it can not be piped. Take extra care on warm days and if it's a particularly hot day skip the sauce in the frosting all-together.
  11. To prepare cupcakes: Core the center of each cupcake using an apple corer or a sharp knife. Fill with salted caramel sauce. Frost the cupcakes in a donut swirl starting in the center and going around in a donut shape once and then a second time (as demonstrated in the video)
  12. To finish off cupcakes drizzle some salted caramel sauce on top of the frosting frosting and place some peanuts and crackerjack on top. You're ready to enjoy your world series celebrations in style!