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Saturday Morning Breakfast Cereal Cupcakes

Saturday Morning Breakfast Cereal Cupcakes

Serves 20

5 from 2 votes
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Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cupcakes

  • 3 1/2 cups plain all-purpose flour
  • 1 1/2 cups caster superfine sugar
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream whole milk
  • 1 /2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 1/2 cups of corn flakes can use any non sugar coated cereal you like
  • 1 1/2 cups flavored cereal of your choice!

Glass of milk frosting



Instructions

Cupcakes

  • 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 flavoured 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 flavoured 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 flavoured cereal and add a small plastic spoon as decoration :0)

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Calories : 216kcal
Carbonhydrates: 17g
Protein: 2g
Fat: 16g
Saturated Fat: 12g
Trans Fat : 1g
Cholesterol: 12mg
Sodium: 123mg
Potassium : 25mg
Fiber: 1g
Sugar : 1g
Vitamin A: 143IU
Calcium: 42mg
Iron: 1mg
Nutrition Disclosure