Toasted Corn Flakes Cupcakes with Cereal Milk Pipettes
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.
1 1/3cupwhole milkor skim, or 2%, whatever you prefer
1cupcorn flakes cereal
2/3cupunsalted butterat room temperature
1 3/4cupsgranulated sugar
2eggsat room temperature
2 1/2cupsall-purpose flour
2 1/2teaspoonsbaking powder
1 1/4cupswhole milk
Toasted corn flakes
1/2cuplight brown sugarpacked
1cup2 sticks unsalted butter, at room temperature
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.