Cinnamon Toast Crunch Cupcakes

We had a big box of Cinnamon Toast Crunch that I wanted to use for a Rice Krispies treats type of dessert but hadn't gotten to it yet.

The only acceptable way to eat cereal in my opinion is straight out of the box. But the others in my house like milk and cereal so I wanted to develop a cupcake with a frosting tasted like the milk, and cake that tasted like the cereal with bits of the cereal on top.

I got good feedback while testing this recipe. It's overall not crazy sweet so it could be considered an acceptable breakfast. The cake itself is very dense but the frosting is very light and buttery.

Makes 16

Cake:

2 c. All-purpose Flour

1/3 c. Granulated Sugar

1/2 C Brown Sugar

1 1/2 tsp. Baking Powder

2 tsp. ground Cinnamon

1/4 tsp. Salt

3/4 c. (1 1/2 stick) softened Butter

1 c. Milk

1 large Egg

2 tsp. Vanilla extract

Frosting:

1/2 C Nonfat Milk powder

1 1/2 sticks of Butter, softened

1 C Powdered Sugar

1/4 tsp Vanilla extract (don't over measure or it will taste more like vanilla frosting than milk)

1-2 tbs of Milk to thin frosting

Cinnamon toast crunch for topping

Preheat oven to 350°. Line 16 muffin tins with paper liners.

In a large bowl mixed together butter, brown sugar, granulated sugar, vanilla, and eggs. In a separate bowl mixed together flour, cinnamon, salt, and baking powder.

Add milk and flour mixture into butter mixture a third of a time alternating milk and flour and until combined.

Spoon batter evenly into paper lined muffin tin cups.

Bake for 18 to 20 minutes.

Let cupcakes cool completely before frosting.

In a large bowl mix together butter, nonfat milk powder, and vanilla. Add in powdered sugar. Thin with milk as needed. We aren't looking for a pipeable consistency so it doesn't need to be stiff.

Spread a layer of frosting on the cupcakes and dip in cereal just before serving (up to 4 hours before) so cereal doesn't loose it's crunch.

Refrigerate for maximum freshness.

Comments

Pumpkin Snickerdoodles

Pumpkin and Snickerdoodles, a match made in heaven. I've seen different versions of this cookie on various blogs, but the reviews were mixed. Some said they were too dry, others said not enough spice. I thought they didn't use enough pumpkin! So here is my soft, pillowy, spicy version of pumpkin Snickerdoodles. Makes 3 1/2 dozen 1 C. Butter-unsalted and softened 1 C Sugar 1/2 C Brown Sugar 1 C Pumpkin Puree 1 Egg 2 tsp Vanilla Extract 3 3/4 C Flour 1 1/2 tsp Baking Powder 1/2 tsp Sea Salt 1 tsp Cinnamon 1/2 tsp Nutmeg **I've made it with 1 1/2 tsp of pumpkin pie spice instead of cinnamon and nutmeg*** For the coating: 1/4 C Sugar 1/2 tsp Cinnamon 1/4 tsp Nutmeg Dash Cloves **I've made this with 3/4-1 tsp of pumpkin pie spice instead of cinnamon, nutmeg and cloves*** In a medium bowl combine flour, baking powder, sea salt, cinnamon and nutmeg. In a large bowl beat together butter and sugars, then add pumpkin and vanilla fin...

Red, White, and Blue Rice Krispies Treats

Bakery Style Red, White and Blue Rice Krispie Treats Ingredients: 10 tbsp of butter 20 cups of mini marshmallows, divided 1 tsp of salt 1 tsp vanilla extract 12 cups Rice krispie cereal 3 1/2 oz of dried blueberries 1 oz of freeze-dried strawberries Line 1/2 sheet pan with parchment paper and set aside. In a large bowl measure out 12 cups of Rice crispy cereal. In a small bowl, place 4 cups of mini marshmallows and set aside. In a large stock pot, put butter and remaing 16 cups of mini marshmallows, cook over medium low heat until melted. Once marshmallows and butter are melted together, add in salt, vanilla extract, blueberries, and strawberries. Pour marshmallow mixture over the cereal and start to combine. Then add in mini marshmallows. If you add them in too soon they start to melt. Next pour the mixture into the parchment paper lined sheet pan. I like to spray my spatula with a little oil so it doesn't st...

Spiderman Burger Buns

My kids want to try the Spider-Man Whopper from Burger King but our Burger King was always sold out of buns so we decided to make our own. We actually like ours a little better. Give him a try and let us know what you think. Ingredients: 1 C Water 1 Tbs Yeast 1/4 C Sugar 3 1/2 C Flour 1 1/4 tsp Salt 1/4 C Beet Powder 1 Egg 2 Tbs melted butter 1/2 tsp of Activated Charcoal mixed with a few drops of water for painting buns. In a large bowl or a bowl of a stand mixer combine 1 cup of water and a tablespoon of yeast. Let sit while you gather the rest of your ingredients so the yeast can get activated. Add a quarter cup of sugar to the yeast mixture. Then add in flour, salt, and beet powder. Start to mix those together then add one egg and two tablespoons of melted butter. Mix until thoroughly combined and the dough forms a ball that is tacky. Cover dough and let rest an hour to an hour and a half until doubled in size. When the dough has doubled in size remove from bowl an...

Baking with the Bolliers

Search This Blog