Breakfast.
I L.O.V.E. breakfast. Breakfast for breakfast. Breakfast for lunch. And best of all breakfast for dinner. It’s all good with me. It doesn’t even matter what I’m actually eating for breakfast either. Eggs? Perfect. Pancakes? Delicious. Waffles? Even better than pancakes. Cereal and milk? Uh, duh!
And now I’ve made cupcakes for breakfast. I had been eyeing a recipe for Cap’n Crunch Cupcakes for awhile now. But cereal doesn’t usually last very long in our house. Luckily, there was just enough left last night to make a batch and I had offered to bring some cupcakes in for a co-workers birthday. (When I say offered, I really mean that when she said it was her birthday I may have screamed out that I would bring cupcakes in. So she really had no choice.)
I made my favorite Chocolate Cupcakes with Chocolate Buttercream topped with assorted sprinkles but I wanted something different as well so Cap’n Crunch to the rescue. These cupcakes were delicious. With crushed Cap’n Crunch in the batter these remind me of a sweet cornbread but light in texture and of course topped with frosting! While we are on the subject of frosting, this one had me a little scared at first. It’s a buttercream base but with sweetened condensed milk added to it. I was worried it would be too sweet. I shouldn’t have worried. Since the cupcakes weren’t overly sweet, they were the perfect combination!
Go ahead, eat a cupcake for breakfast. I won’t tell anyone!
Cap’n Crunch Cupcakes
adapted from The Baking Robot
2 cups + 1 Tbsp cake flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, room temp
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 cup buttermilk
2 cups finely ground Cap’n Crunch cereal
Directions:
Preheat oven to 350 degrees. Line muffin tins with cupcake liners. In a medium bowl whisk together cake flour, baking powder, baking soda and salt. In a stand mixer cream together butter and sugar. Add eggs one at a time, mixing until incorporated. Add vanilla and mix to combine. Add half of the flour mixture to the butter. Pour in buttermilk and mix on low just until combined. Add remaining flour mixture mixing until just combined. Fold in the cereal. Fill baking cups about 2/3 full of batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
Sweetened Condensed Milk Frosting
3 sticks butter, room temp
3 1/4 cups powdered sugar
1/2 can sweetened condensed milk
1 tsp vanilla
Directions:
In a stand mixer beat butter on medium-high speed until it’s smooth and pale in color. Add powdered sugar about a cup at a time beating well after each addition. Add sweetened condensed milk and vanilla and beat on medium-high until light and airy. Pipe onto cupcakes and decorate with more Cap’n Crunch.
Notes:
This frosting is a bit more loose than other buttercreams. I used a plain round tip and piped blobs (yep, that’s a technical term) onto my cupcakes.
I got 16 cupcakes out of this batter. The cupcake liners I like are higher than normal and I filled these about half full.
Cupcakes. It’s what’s for breakfast.
Ann