Cinnamon Toast Crunch Cupcakes
This one can go in the win category in the always interesting “Jillian vs. Cupcake Recipes” war.
Also, Cinnamon Toast Crunch is my favorite cereal, so this demanded to be made.
So, for the cupcakes themselves, this is one of those where you start with a cake mix box as the dry ingredients, and then add different and/or more wet ingredients than what is on the box. For starters, I couldn’t find French Vanilla cake mix, so I just went with Yellow cake. Then, once I put everything in, the better was way more liquid-y than a cupcake batter should be. But, I had already gotten that far, might as well keep going. So, I put them in the oven. The recipe says 13-15 minutes. This took 25. Maybe because of the batter consistency? But, at least they baked eventually.
Now. For the frosting. My biggest enemy.
It turned out ok! The consistency was almost right, it tasted pretty good. It was a little lumpy because a.) I used a ziploc bag and my own two hands to crush the cinnamon toast crunch, so some of the crumbs were not crumbs but more like tiny pieces. And b.) I hand mixed the frosting itself because I didn’t want to get out the hand mixer and have to do more dishes.
But I even did the ziploc bag piping thing and it was ok. I gave up about 2/3 of the way through and just started spooning it on.
So yeah, small victories. One day, my cupcakes will look amazing.