Saturday Morning Breakfast Cereal Cupcakes
#captainplanet #gumby #rugrats #xmen #storm
429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
1 ½ cups of corn flakes (can use any non sugar coated cereal you like)
1 ½ cups flavored cereal of your choice! What did you eat every Saturday morning? I ate coco pops, But I used fruity pebbles for this recipe because they’re nice and bright!
Glass of milk frosting
1 batch of fluffy buttercream frosting
½ cup milk powder mixed with 2-4tsbp hot water to form a paste.
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
To make cereal milk add your milk to a large jug. Pour your cornflakes in there and let them soak for 5 min. Then stir them together. You can add them to a food processor or use a bar mix (stick blender) to pulverize everything if you don’t want chunks of cereal in your cupcakes.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add cereal milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl add 1 cup of flavored cereal to your batter and mix for another 20 seconds.
Fill each cupcake liner 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). Sprinkle with flavored cereal. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To make glass of milk frosting add milk powder to a mixing bowl and add enough hot water to form a fairly loose paste. Not too watery though. Make sure it’s mixed really well and there are no lumps.
Add the paste to a large mixing bowl and add 3 tbsp vanilla buttercream frosting. Mix together until very well combined. It’s important to make sure they’re combined together really well.
Add the rest of your frosting and mix until combined.
To frost your cupcakes fit the end of a piping bag with a round tip. Frost in a donut swirl. Top with more flavored cereal and add a small plastic spoon as decoration :0)
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated). The cereal will go stale after 1 day. It’s best to leave it off the top if you’re preparing these in advance and add it right before serving so it’s nice and crispy.
CAKE: Recipe can be used for an 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or wooden spoon. Take care not to over mix the batter
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little linger than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the center comes out with moist crumbs or clean.