Sunday, November 17, 2013

Cinnamon Toast Crunch Cupcakes

For a friend's birthday this weekend I was asked to make cupcakes that had Cinnamon Toast Crunch cereal in them.
After scoping Pinterest, I opted to just take my successful Cap'n Crunch Cupcake recipe and swap out cereals.
The result was a mild Cinnamon Toast Crunch and milk taste.
yield: 24 cupcakes

for cupcakes
2C sugar
4 eggs, room temperature
2C all-purpose flour
1C 2% milk
3/4C vegetable oil
2 1/4 tsp baking powder
1 tsp vanilla
4C Cinnamon Toast Crunch cereal

for frosting
3 sticks (1.5C) salted butter, room temperature
3.5C powdered sugar
7oz sweetened condensed milk
1 tsp vanilla extract

for garnish
Cinnamon Toast Crunch Cereal

  1. for cupcakes: Preheat oven to 325 degrees.
  2. Line muffin pan with cupcake liners, or grease pan if not using cupcake liners.
  3. Beat together eggs and sugar in large bowl (or stand mixer with paddle attachment) on low for 2 minutes.
  4. Alternate adding flour and milk, on low speed, until combined.
  5. Add oil, baking powder, and vanilla. Beat on low for 1 minute.
  6. Add 2 cups of Cinnamon Toast Cereal to a freezer bag (or to skip the next step, pop the cereal in a blender or food processor for a few seconds).
  7. Using a hard object (I use a metal measuring cup), crush cereal very finely.
  8. Add crushed cereal to the batter, mixing until combined.
  9. Fold remaining 2 cups of uncrushed cereal into the batter.
  10. Fill cupcake liners about 2/3 of the way full.
  11. Bake for 24-26 minutes, or until a toothpick comes out clean.
  12. Allow to cool completely on wire rack.
  13. for frosting: In a large bowl (or stand mixer with paddle attachment), beat butter on medium-high speed for 2 minutes.
  14. Add powdered sugar, alternating with condensed milk, on low speed.
  15. Add vanilla extract.
  16. Beat on medium-high speed for 5 minutes.
  17. Pipe (or spread) onto completely cooled cupcakes.
  18. for garnish: Place ~3 pieces of Cinnamon Toast Crunch cereal on each cupcake.
  19. Enjoy!

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