#cerealmilk

These delightful cupcakes capture the nostalgic flavor of cereal milk in a sweet and whimsical dessert. Toasted corn flakes add a delightful crunch, and the cereal milk pipettes make for a fun and flavorful surprise in each bite. Perfect for breakfast lovers and dessert enthusiasts alike!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups corn flakes cereal. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1 1/2 tsp baking powder. 1/4 tsp salt. For the Cereal Milk Pipettes:. 1 cup whole milk. 1 cup corn flakes cereal. For the Frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1/4 cup cereal milk from the pipettes. 1/2 tsp vanilla extract. Pinch of salt. Additional corn flakes cereal for garnish.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Pulse 1 1/2 cups of corn flakes cereal in a food processor until they are very small pieces. Put away. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the flour, baking powder, salt, and crushed corn flakes cereal in a different bowl using a whisk. Take turns adding the dry ingredients and the 1/2 cup of milk to the butter mixture. Always start with the dry ingredients and end with the milk. Don't mix any further than that. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Get the Cereal Milk Pipettes ready while the cupcakes are baking: Warm up one cup of whole milk in a saucepan until it starts to steam. Take it off the heat and add 1 cup of corn flakes cereal. After letting it sit for 15 to 20 minutes, strain the milk and throw away the cereal solids. Let the milk cool down. Use a pipette or dropper to put a small amount of the cereal milk into each cupcake after it has cooled. To make the frosting, beat the butter until it is smooth. Add the cereal milk, vanilla extract, powdered sugar, and a pinch of salt one at a time. Mix the ingredients together until they are smooth and fluffy. Put the cereal milk frosting on the cupcakes after they have cooled down. Add a sprinkle of corn flakes cereal to the top of each cupcake. Cut up your toasted corn flakes and serve them with cereal milk pipettes.

Prep Time: 30 minutes

Cook Time: 20 minutes