So, I came across my current idea on a baking blog called “Cups and Cookies” when the baker-blogger had made Pink Velvet Fruity Pebble Whoopie Pies. She made a pretty pink whoopie pie and filled it with a Fruity Pebble spiked buttercream frosting. What a great idea!
I strayed a little bit from the Fruity Pebbles, but I suggest you could use any of your favorite sugary cereals that you know you shouldn’t eat. However, I suggest you don’t do like me and try and rush making cupcakes and frosting. I was so eager to make this recipe that when I heard my husband say “Do these cupcakes have cornmeal in them?” I started retracing my steps. (FYI, I did not have cornmeal in my cupcakes. I over beat my batter and it gave the cupcakes a very grainy and heavy texture.) Note to self: do not take your frustration out on the cake batter. If you normally love cupcakes, you won’t love them after you beat them up.
Then when I made my butter frosting, I added the Cinnamon Toast Crunch cereal and my frosting crunched, I decided I added too much cereal. But I frosted my cupcakes anyway! I was determined to make cupcakes.
And after all was said and done, I know the cupcakes weren’t that bad, I mean they were still edible and tasted fine despite all the texture problems.
So, bake up a cake, some cupcakes, whoopie pies, french macaroons, or whatever you would like to fill with this delicious frosting.
1 c. butter or margerine, room temperature
4 c. powdered sugar
2 tsp. vanilla
1 c. finely crushed cereal
Cream butter together with vanilla and sift sugar into the butter and beat until smooth. Mix in the finely crushed cereal. Let stand at room temperature for 10 to 15 minutes so the cereal has time to soften in the frosting mixture.
Note: The original recipe used Fruit Pebbles, I used Cinnamon Toast Crunch, but I have also seen recipes that include Captain Crunch, Cocoa Puffs, and Frosted Flakes. Use any cereal you like.
No comments:
Post a Comment