21. 11. 2012

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You can eat cereal for breakfast, cereal for lunch, cereal for dinner. And now you can eat cereal in a cupcake! You can eat cupcakes for breakfast, cupcakes for lunch, cupcakes for dinner. And now you can eat cupcakes with cereal!

See how we’ve come full circle? It’s because cupcakes and cereal are basically the only two foods humans need to survive. According to my college friends, anyway.

These cupcakes bake up so beautifully. They taste just like Cap’n Crunch and look a lot like cornbread. Top them with sweetened condensed milk frosting and whole pieces of Cap’n Crunch and become the most popular person ever! Well, at least if you’re at a college party.

Or a college cafeteria.

Cap’n Crunch Cupcakes
makes 18
adapted from Smitten Kitchen and Confessions of a Cookbook Queen

2 cups + 1 tbsp cake flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 cup buttermilk
2 cups finely ground Cap’n Crunch

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

2. In a medium-sized bowl, whisk together cake flour, baking powder and soda, and salt. Set aside.

3. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract.

4. Add half of the cake flour mixture to the butter mixture. Stir in buttermilk, then add the remaining flour mixture, mixing until just combined. Fold in ground Cap’n Crunch.

5. Fill baking cups 2/3 of the way full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely before frosting.

Sweetened Condensed Milk Frosting
from raspberri cupcakes

1-1/2 cups (3 sticks) unsalted butter, softened
3-1/4 cups powdered sugar
1/2 can sweetened condensed milk

1. Cream together butter and powdered sugar. Add sweetened condensed milk, mixing until completely combined. Pipe swirls onto the cupcakes, and use a spoon (heated under hot water) to flatten the center. Fill with whole pieces of Cap’n Crunch.

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21 Responses to “Cap’n Crunch Cupcakes”

  1. [...] the recipe at :  thebakingrobot.com [...]

  2. These cupcakes are great, so simple but so delicious. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  3. Cap n crunch was one of my favorite cereals growing up! I’m sure this cupcake version is freaking fantastic! Well done!

  4. OMG! Cupcakes with Cap’n Crunch in them? Great idea! I have been on a huge cereal kick lately, and have recently rediscovered Cap’n Crunch. It bought me right back to childhood. Of course, putting it in cupcakes is a lot better than eating it as is :)

  5. [...] 3. Cap’n Crunch Cupcakes [...]

  6. teeway hurley says:

    hi! im planning to make these for my niece’s bridal shower. capn crunch is her favorite! how long should these cupcakes last? can i bake it the night before? how about storage? thanks so much in advance for your answer. i love your site!

    • Cybidon says:

      I wouldn’t make these cupcakes too much in advance because the cereal might dry out (you’ll want to top the frosting with the cereal while it’s fresh so that it sticks). It should be fine if you prepare the night before. Just keep the cupcakes covered overnight – I always keep mine room temp, but some people like to refrigerate overnight. You could even serve the cupcakes cold to mimic cold milk in cereal! :)

  7. […] SEE! IT’S CEREAL! Recipe here. […]

  8. […] SEE! IT'S CEREAL! Recipe here. […]

  9. […] Crunch Cupcakes adapted from The Baking Robot (makes 18 […]

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