Breakfast Cereal Cupcakes
These incredible breakfast cereal cupcakes are vanilla flavoured with a breakfast cereal twist. With a breakfast cereal buttercream and decorated with Golden Nuggets.
Servings: 12 cupcakes
Ingredients
For the Breakfast Cereal Milk
- 90 g Golden Nuggets
- 250 ml Whole Milk
For the Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Caster Sugar
- 145 g Self-Raisng Flour
- 3 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- Cereal Milk
For the Buttercream
- 500 g Icing Sugar
- 250 g Unsalted Butter
- 3-6 tbsp Cereal Milk
- Golden Nuggets
Instructions
To Make the Breakfast Cereal Milk
- In a bowl add the cereal and milk and leave for an hour.
- Drain the milk from the cereal into a separate bowl and leave to one side.
To Make the Cupcakes
- Preheat the oven to 180C/160 Fan. Line amuffin tray with cupcake liners and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, vanilla and baking powder and half of the cereal milk and whisk until all combined. Cover the remaining milk with foil or cling film and put it in the fridge, we will need it later for the buttercream.
- Spoon the mixture into the cupcakeliners. I use asmall ice cream scoop to do this so I know that they are alleven.
- Bake in the oven for 15-20 minutes. Youwill know the cupcakes are ready when they are golden brown and springy totouch.
To Make the Buttercream
- While the cupcakes are cooling make thebuttercream.
- In a large bowl add the butter, icingsugar and mix until it is all combined. Add 1tbsp of Cereal Milk from earlierinto the buttercream mixing inbetween each addition until it reaches thedesired consistency.
- Pipe the buttercream onto the top of the cake and decorate with Golden Nuggets.
Notes
- For this recipe, you really can use any of your favourite breakfast cereals.
- These cupcakes should last 2-3 days in an airtight container