Captain Crunch Cupcakes
1 cup cake flour (sifted)
3/4 cup Captain Crunch (finely ground)
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
1/2 cup milk
- Preheat oven to 350
- Cream together butter and sugar until thoroughly combined and fluffy, add eggs and mix until smooth
- In a food processor grind Captain Crunch (just the original, no crunch berries) into a fine powder. -It takes a little over a cup to make 3/4 a cup of the powder.
- Combine the captain crunch powder with sifted cake flour, then add salt cream of tartar and baking powder until well combined.
- Mix together dry ingredients to egg mixture.
- When the mix become thick add milk slowly until smooth.
- Spoon into lined cupcake tin about ½ to ¾ full.
- Bake for 18-20 minutes, remove and cool.
Crunch-Berry Buttercream Icing
2 cups confectioners’ sugar
1/2 cup unsalted butter (room temperature)
1-2 tablespoons toffee flavored coffee creamer (I used Bailey’s brand)
1-1/2 tablespoons strawberry syrup
- Cream butter until fluffy
- Add toffee creamer and strawberry syrup until well combined
- Beat in confectioners’ sugar until frosting reaches a smooth consistency, firm enough to be piped onto cooled cupcakes. (You may need to add a little extra creamer, or a little extra sugar depending on the consistency you would like)
- Garnish with cereal bits
