I’ve never been a big fan of milk, but I used to be able to enjoy cereal, as long as it wasn’t drowned in the stuff.
The proper milk to cereal ratio has always been achieved by filling my bowl to the top with sugary cereal, and adding milk until it just BARELY starts to float.
Basically, enough milk to make it an acceptable breakfast.
But lately, my distaste for milk has gotten to the point that I can’t even stand it on cereal.
Too many variables.
Soggy cereal, weird colored milk, people who slurp.
Milk is NOT meant to be blue or purple. The end.
Don’t even get me started on people who leave their bowls of leftover cereal milk on the table or counter.
Cereal Etiquette — IT’S A THING, PEOPLE!!!
But then I got to thinking — cupcakes are the perfect vehicle for cereal.
No nasty milk to contend with. No slurping or bowls laying around.
Plus, let’s be honest — sugary cereal is a dessert.
Puffed air with sugar coating? Not exactly appropriate fuel for starting your day.
Cereal cupcakes. Can you get behind this and make it be a thing?
Many of you have probably seen the “cloud frosting” that has been circulating Pinterest. It’s actually a Martha Stewart marshmallow frosting recipe and listen up when I tell you that it is FABULOUS.
Fluffy, marshmallowey, and not too sweet. Plus, hello, it’s so shiny and gorgeous. It is my new favorite!!!!!
I adapted it here with a bit of berry flavoring to round out the Froot Loop flavor, but you could easily use vanilla extract.
YOU NEED THIS IN YOUR LIFE!!!
- 1 box lemon cake mix
- 4 eggs
- 1 cup vegetable oil
- 1 small box lime gelatin
- 1 cup orange juice
- 1 1/2 cups sugar
- 2 tablespoons light corn syrup
- 6 large egg whites
- 1/2 teaspoon cherry extract
- 1/2 teaspoon raspberry extract
- Froot Loops for garnish
- Make cupcakes: Preheat oven to 350. Line 24 muffin tins with paper liners and set aside.
- In the bowl of your mixer, combine cake mix, gelatin mix, eggs, oil and orange juice. Beat on low speed for one minute. Scrape down the sides of the bowl, increase speed to medium and beat for 2 minutes more. Fill muffin tins 2/3 full and bake for about 15 minutes, or until tops spring back when lightly touched. Remove to cooling rack to cool completely.
- Make frosting: In the metal or glass bowl of your mixer, combine sugar, corn syrup, egg whites and 1/4 cup water. Whisk over a pot of simmering water until the mixture reaches a temperature of 160 (use a candy thermometer -- it should take around 5 minutes). Remove bowl and place on your mixer. Beat on low with the whisk attachment for 2 minutes. Add extracts and increase mixer speed to high. Beat for about 5 minutes, or until mixture is thick, glossy, and forms stiff peaks. Frost cupcakes, garnish with Froot Loops, and serve!!
Frosting is best served the SAME DAY.
These cupcakes are so fun and completely delicious.
P.S. If you need extra convincing that cereal cupcakes need to be a thing, take a look at these Captain Crunch Cupcakes with Peanut Butter Marshmallow Frosting that I made 2 years ago. If these don’t convince you, I don’t think we can be friends.
Enjoy and have a happy Monday!!!