Hooray, I'm back!
Hey, remember that time that I got in a car wreck and ruined my car? It was good times, also then I got the stomach flu and was the sickest I've ever been in my life. And then it was Thanksgiving. And I got a new car. And then I went to THE WIZARDING WORLD OF HARRY POTTERRRRRR! So it's been kind of a weird month.
But my triumphant return to blogging is going to be these, which turned out pretty magnificent.
Who doesn't love Cinnamon Toast Crunch? It's my favorite cereal (apart from Waffle Crisp, which they don't make anymore so I try to forget that it ever existed). And in cupcake form, it's delicious.
Your ingredients: Cinnamon Toast Crunch, butter, cream cheese, oil, vanilla cake mix, cinnamon, sour cream, vanilla, eggs, and powdered sugar (and buttermilk-pretend it's there)
First combine your eggs, oil, buttermilk, and vanilla.
Add in the sour cream. Then add in some cinnamon and throw in some crushed up Cinnamon Toast Crunch.
Now pour it into some liners, and bake it. Try not to faint at how good it smells.
While they're cooling, let's make our frosting. Beat your cream cheese and butter until it's fluffy, then add in some more crushed cereal. Except, crush your cereal a lot finer than I did mine, or you'll end up with lumpy frosting, like I did.
Now add in the powdered sugar and vanilla and beat until it's frosting-y. (See? Lumpy. Don't be lazy like me.)
Now just frost up your cupcakes and enjoy!
Cinnamon Toast Crunch CupcakesFrom Your Cup of Cake
Cupcakes:
3 eggs
1/3 cup oil
3/4 cup buttermilk
1 tsp. vanilla
1 box vanilla cake mix
3/4 cup sour cream
1 1/2 tsp. cinnamon
1 cup Cinnamon Toast Crunch, slightly crushed up
Frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
1/2 tsp. vanilla
3 cups powdered sugar
2/3 cup very finely crushed Cinnamon Toast Crunch
Preheat oven to 350° and line muffin tins with cupcake liners.
In a large mixing bowl, combine your eggs, oil, vanilla and buttermilk. Add in sour cream and mix. Add in cake mix and cinnamon, mix until the batter is smooth. Stir in the crushed cereal.
Pour the batter into cupcake liners and bake for 15-18 minutes, until a tester inserted in the center comes out clean.
While the cupcakes are cooling, make your frosting.
Cream together butter and cream cheese until light and fluffy. Add in the finely crushed Cinnamon Toast Crunch, then add in the vanilla and powdered sugar.
Frost the cupcakes and top with Cinnamon Toast Crunch!
