I may or may not have a sweet tooth problem.
And the only cure is these cupcakes.
Glazed Cinnamon Toast Crunch Cupcakes. This cereal has always been a favorite of mine. It's crunchy, cinnamony, and sugary. What could be better? Oh, when it's all baked into a cupcake!
Glazed Cinnamon Toast Crunch Cupcakes
small batch, makes 4 cupcakes
3/4 cup flour
1/4 tsp salt
1/4 cup oil
1/4 cup plus 2 tbsp non-dairy milk
1 tsp vanilla extract
1 tsp baking powder
1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup oil
1/4 cup plus 2 tbsp non-dairy milk
1 tsp vanilla extract
1 tsp baking powder
1/4 cup sugar
1/2 tsp cinnamon
¼ cup
lightly crushed cinnamon toast crunch cereal
Glaze:
3 1/2 Tbsp powdered sugar
1 Tbsp almond milk
1/8 tsp cinnamon
Preheat the oven to 335 degrees. Mix all of the ingredients together in a bowl. Pour into lined a lined muffin pan and bake for about 15 minutes.
The cupcakes will come out light brown and puffy. Mix together glaze and pour over top.
Finish off with a few more crushed up cereal pieces and enjoy with a big mug of coffee or glass of almond milk!
What's your favorite breakfast cereal?
I made these and I loved them. The only thing that tasted a little weird was the cereal that was baked into the cupcakes, it got a little bit chewy but other than that, the cupcakes were awesome.
ReplyDeletethose look so yummy!
ReplyDeleteI used whole wheat flour out of personal preference for a denser cupcake but white would work fine.
DeleteWhat kind of flour did you use?
ReplyDeleteWow. Thank you for inventing this, and thank you for making the recipe only produce 4 cupcakes to limit the amount I can inhale. :)
ReplyDelete