Toasted Corn Flakes Cupcakes with Cereal Milk Pipettes

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?)

Toasted Corn Flakes Cupcakes with Cereal Milk Pipettes

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.”

Toasted Corn Flakes Cupcakes with Cereal Milk Pipettes

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.
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Prep Time 35 mins
Cook Time 20 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 22

Ingredients
 
 

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!
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Lydia
Lydia
6 years ago

what a crazy beautiful cupcake!
i'd use the coconut oil most often probably, as i'm vegan but love to bake!
coconut desserts are the best!

Brittany
Brittany
6 years ago

I would love to use the coconut flour to bake up yummy muffins!

Elizabeth
Elizabeth
6 years ago

I'd use them all, but I would especially like to try baking with agave syrup for the first time.

Monica
Monica
6 years ago

What creative, delicious, beautiful cupcakes, Heather! And a wonderful post. I enjoyed reading about Elvia. As for all the fabulous goodies, I'd take some of that amazing Vosgues chocolate and make some knock-out chocolate chip cookies. : )

Rachel P
Rachel P
6 years ago

I would definitely use the cinnamon, but I've always wanted to try coconut oil or coffee. Your cupcakes look delicious – I love the bubble pipettes!

Betty Jo
Betty Jo
6 years ago

I would be interesting in trying out the coconut flour. I would definitely use that cinnamon though.

Lauren at Keep It Sweet
Lauren at Keep It Sweet
6 years ago

I'd love to try the Just Love Coffee (for baking and drinking)!

Shannon
Shannon
6 years ago

I only use fair trade chocolate, so it's always nice to have a little around in case I get the urge to make some cookies! I'm also a huge tea fan, so that turmeric tea looks very interesting!

eidolons
eidolons
6 years ago

Coconut oil! In fact, I have some sitting on my counter right now from when I made my youngest's birthday cake the other day! (:

Anonymous
Anonymous
6 years ago

These are crazy cute! I love the idea. Does this mean I can have cake for breakfast..?

Vee
Vee
6 years ago

I would use the coffee in my dark chocolate cake.

sarah
sarah
6 years ago

I would love to try the coconut flour!

Heather
Heather
6 years ago

I'd use the agave in a peach yogurt smoothie I just saw today.. the coconut oil in a granola I've seen–and the flakes–oh yum. The cinnamon also looks incredible. This would catapult my baking experience into the stratosphere! <3 heatherguzha(at)gmail(dot)com

Unknown
Unknown
6 years ago

The coconut flour of course!

Unknown
Unknown
6 years ago

I've always been interested in trying coconut flour!

Joanna
Joanna
6 years ago

Cereal? Well…that's my breakfast sorter! 😉

Christine G
Christine G
6 years ago

I would use the coconut flour, agave syrup and chocolates to make a gluten free treat for my finals week for my daughter at college!

Oanh
Oanh
6 years ago

I'll use the Vosges Haut-Chocolat to make cookies.

Bryn
Bryn
6 years ago

The nutrive coconut oil for sure

Unknown
Unknown
6 years ago

The coconut oil for me, I've never tried it before.

Unknown
Unknown
6 years ago

I want to try making tea infused shortbread (earl grey is my first challenge), and I bet the turmeric tea would make amazing shortbread.

Jennifer Rzasa
Jennifer Rzasa
6 years ago

Probably the coconut flour!

Holly H.
Holly H.
6 years ago

Looks amazing!
I'm feeling a coconut-banana bread made with coconut flour and coconut oil 🙂

Unknown
Unknown
6 years ago

I would use it all but especially the Blue Agave Syrup, the Coconut flower, coconut oil, coffee and (not baking related) but I would love that chapstick!

Unknown
Unknown
6 years ago

I'd use the Agave Syrup

Unknown
Unknown
6 years ago

I'd use the Agave syrup.

Cookie!
Cookie!
6 years ago

Gorgeous cupcakes!
I would use the Just Love coffee to infuse a chocolate cake. Thanks for the opportunity!

Unknown
Unknown
6 years ago

I would definitely use the agave! I love the flavor and find it goes well a ton of recipes…yum!

Unknown
Unknown
6 years ago

So creative! I would die for that coconut flour and coconut candy! I'm imagining all the things I could make yuuuum

Unknown
Unknown
6 years ago

The coconut flour and candy sound so delicious!! Creative cupcakes!!

Unknown
Unknown
6 years ago

Beautiful cupcakes! I had never seen the pipettes before, so cute….I would love to make goodies with the Ceylon Cinnamon and the Coconut Flour! Thanks!

Unknown
Unknown
6 years ago

I not only love the idea of using toasted corn flakes but also cereal milk! I'm excited to give this a try, they sound amazing.
The fair trade item bake with first would be the ceylon cinnamon. I go through a lot cinnamon. I haven't tried coconut oil yet and I think it would be fun to experiment with.
I can't wait until your second book comes out!
Thanks.

astheroshe
astheroshe
6 years ago

I would use the coconut oil

Anonymous
Anonymous
6 years ago

You are way too cute!

Alina
Alina
6 years ago

The cupcakes look stunning! I love that corn flakes were used. Very unique. I'd use the Organic Blue Agave and Coconut Flour the most.

DoraLuz
DoraLuz
6 years ago

I would use the coconut oil when making cherry coconut granola

Sean C
Sean C
6 years ago

I'd use the Agave to replace sugar in my recipes. Love how simple and elegant the cupcakes turned out.

Jaime
Jaime
6 years ago

Coconut oil!!

Bianca
Bianca
6 years ago

how can i choose!! the coconut oil and coconut flour for sure…the chocolate i'd just want to eat!!

Janelle
Janelle
6 years ago

Coconut oil over here!

Unknown
Unknown
6 years ago

Ceil
I would definitely use the ceylon cinnamon in toffee and banana bread!

Unknown
Unknown
6 years ago

I love the Bark Thins Snacking Chocolates!

Medeja- CranberryJam
Medeja- CranberryJam
6 years ago

These cupcakes look fantastic!

Kelster
Kelster
6 years ago

I'm going to try these cupcakes tomorrow. I'dalso love to bake with the coconut flour

Lori Ann
Lori Ann
6 years ago

I would bake something with the cinnamon and coffee! I don't like coffee unless it tastes like coffee candy! 🙂

Anonymous
Anonymous
6 years ago

I would use the Golden Tumeric Tea in my baking. Really, I would use most of the items in my baking somehow.

Anonymous
Anonymous
6 years ago

I would use all of them tbh (except the non-edible products ofc), but I'd bake the most with coconut oil and coconut flour. I'd probably just eat all the bark thins (;

Anonymous
Anonymous
6 years ago

I would use all of them tbh (except the non-edible products ofc), but I'd bake the most with coconut oil and coconut flour. I'd probably just eat all the bark thins (;

Kristin
Kristin
6 years ago

Yum! I love cereal milk anything! I think baking with the turmeric tea would be an interesting ingredient.

Unknown
Unknown
6 years ago

Id love it all! but I'd definitely want to try using the avgave syrup!