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Caramel corn delight

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As Halloween approaches, it seems we all revert to childhood: dressing up in costumes, having permission to act silly for a day, indulging in fake-scary decorations. Even our tastes seem to go into rewind: Flavor snobs happily indulge in candies they wouldn’t usually touch, mostly for the nostalgia.

That’s what I love about what Peabody, the blogger at CulinaryConcoctionsByPeabody.com, has done with this cupcake. To make a cupcake taste like caramel corn, most bakers would probably just crumble up some of the crunchy-sweet stuff and mix it into the batter. But Peabody, ever the sophisticate, chose to infuse milk with caramel corn, and then use that milk in both the cupcake batter and the buttercream. The result is a hint, rather than a sledghammer of flavor.

And so much more adult than Cracker Jacks from the box.

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