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4. Cinnamon Toast Crunch cupcake recipe

Yields 18

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, at room temperature
• 1/2 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup 2 percent milk
• 1 cup Cinnamon Toast Crunch cereal plus 1 cup for cupcake garnish
• 1 can vanilla frosting

Directions:

1. Heat the oven to 375 degrees F. Spray all cups in a cupcake tin.
2. In a food processor, blend the Cinnamon Toast Crunch cereal until it becomes crumbs.
3. In a large bowl, using a hand mixer or a stand mixer, cream the butter and sugar until combined and fluffy.
4. Add the egg to the mixture, and mix.
5. Slowly add the milk and vanilla extract, and mix.
6. In another large bowl, combine the dry ingredients, including the Cinnamon Toast Crunch crumbs from food processor.
7. Slowly mix the dry-ingredient mixture into the wet mixture until combined.
8. Using an ice cream scoop, fill the cupcake cups with batter.
9. Bake for 18 to 22 minutes.
10. Remove from the oven, and let the cupcakes cool completely.
11. Frost the cooled cupcakes, and garnish with 1 or several whole Cinnamon Toast Crunch cereal pieces.

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