Toasted Corn Flakes Cupcakes with Cereal Milk Pipettes

Today’s post is filled to the brim with many good things!

Mother’s day is not far away, so I’ve teamed up with my friends at Fair Trade USA (along with some other talented bloggers) to bring you a virtual Mother’s Day brunch. Who says you can’t have cupcakes for brunch? These breakfast-inspired cakes have a little bit of everything: crunchy toasted corn flakes, smooth vanilla buttercream, soft yellow cake and a shot of cereal milk that gets injected right in the middle. It’s not just a cupcake, it’s an experience!

(The bubble pipettes can be found here. Aren’t they just the cutest?)

In addition to cupcakes for brunch, there’s also a great giveaway involving some of the best products around. I buy Fair Trade whenever possible, not only because the products add quality to my baking, but also because it positively impacts the lives of Fair Trade workers. There are a great number of women who work for Fair Trade companies, including moms who are working to provide better lives for their families. This virtual brunch is our way of honoring them.

All of these products will go to one lucky reader! 

To enter, just leave a comment telling me which of the edible goodies you’d use in your baking. I loved using the Fair Trade Ceylon cinnamon (known as “true cinnamon”) in the toasted cornflake cupcakes. Here’s a list of all the goodies, edible and otherwise.

BarkThins snacking chocolates

Lake Champlain drinking chocolate

Numi gold turmeric tea

Whole Food Market ceylon cinnamon

Traditional Medicinals green tea

Nutriva coconut oil

Wholesome! agave syrup

Just Love coffee

Unreal coconut candy

Cascadian Farm soft baked squares

Vosges Haut-Chocolat chocolate bars

Simple Truth green tea

Arrowhead Mills coconut flour

Near East quinoa

Eco Lips lip balm

prAna tote bag

I’d like you to meet just one mom whose life has been improved by her relationship with Fair Trade. This is Elvia Almachi, an inspirational flower worker and member of Agrogana in Ecuador. Her story follows.

Elvia has been working at Agrogana for 12 years and is currently a production line field supervisor. She has been part of the Fair Trade committee in the past and has two daughters, aged 9 and 12. Elvia and her husband Luis Alberto Villegas, also an Agrogana employee, are two of only five employees to participate on the weekend adult school program paid by the Fair Trade prize. They are both currently studying an equivalent to high school degrees. “Before I worked in a different local flower company and they exploited us. Even while I was pregnant! Once I came here, I could tell the difference was huge. We would like for everyone in Ecuador who works in the flower industry to have the same great benefits we do here. Please continue to believe in us. There are many of us who need to continue improving our quality of life through the Fair Trade prize. It is through these Fair Trade flowers that hundreds of families, like mine, continually improve our lives.”

I certainly hope you’ll give the cupcakes a try – if not for brunch, then whenever you have a craving for a crunchy sweet treat. The corn flakes are coated in bubbling brown sugar, butter and cinnamon and then toasted to crispy perfection. It’s one of the most crave-worthy cupcake toppings I’ve ever had!

One more thing – the participating Fair Trade Month bloggers are having a friendly Recipe Rally pinning competition. Check out our Pinterest Board to find new delicious recipes, and pin your favorites!

Toasted Corn Flakes Cupcakes with Cereal Milk Pipettes

Heather Baird

Yellow cupcakes are give a shot of cereal milk using a fun interactive pipette. Cornflakes are coated in bubbling brown sugar, butter and cinnamon and then toasted to crispy perfection for a cupcake topping.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 22

Ingredients

 

US CustomaryMetric

 

1x2x3x

Cereal milk

• 1 1/3 cup whole milk or skim, or 2%, whatever you prefer
• 1 cup corn flakes cereal
• 22 cupcake pipettes

Yellow cupcakes

• 2/3 cup unsalted butter at room temperature
• 1 3/4 cups granulated sugar
• 2 eggs at room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups whole milk

Toasted corn flakes

• 4 tablespoons unsalted butter
• 1/2 cup light brown sugar packed
• 2 cups corn flakes
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon

Vanilla buttercream

• 1 cup 2 sticks unsalted butter, at room temperature
• 3 cups confectioners’ sugar
• 1 teaspoon vanilla extract

Instructions

 

• Make the cereal milk: Combine the two ingredients in a small bowl. Cover and let stand while you prepare the cupcakes.
• Make the cupcakes: Preheat the oven to 350°F. Line two muffin tins with 22 paper liners.
• In a large mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Sift together in a large bowl, the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
• Fill the cups 3/4 full. Bake 15 to 20 minutes, or until a toothpick tester comes out clean. Let the cupcakes cool 5 minutes in the pans, then transfer to a wire rack to cool completely.
• Make the toasted corn flakes: Melt the butter in a large skillet over medium heat. Add brown sugar and stir; raise heat to medium-high. Stir occasionally. When mixture begins to bubble add the corn flakes salt and cinnamon. Mix ingredients together using a spatula. Fry topping for 3-5 minutes or until the mixture is lightly browned and fragrant. Remove from heat and spread mixture on a large baking sheet to cool completely, 30 minutes.
• Make the vanilla buttercream: In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Add the vanilla extract; beat again until the frosting is thick and fluffy. Scrape down the sides of the bowl and beat again briefly. Transfer the frosting to a piping bag fitted with a large star decorator tip. Pipe the frosting onto the cooled cupcakes.
• Top each freshly frosted cupcake with a handful of toasted corn flakes.
• Sieve the cereal milk into a medium bowl, pressing the corn flakes with the back of a spoon to remove all of the cereal milk. You should have about 1 cup of cereal milk after sieving. Fill the cupcake pipettes with cereal milk. Store them on a small tray in the refrigerator until you’re ready to serve the cupcakes. Insert the pipettes upright into the cupcakes before serving. Squeeze the cereal milk in the pipette into the cupcake before eating.

Keyword cornflakes, vanilla buttercream, yellow cupcakes

Tried this recipe?Let us know how it was!