Cereal Recipes: Golden Froot Cupcakes

The Breakfast Cereal Gourmet," written by David Hoffman, who also wrote "The Easy-Bake Oven Gourmet," is taking cereal recipes far beyond Rice Krispie Treats and Chex Mix. He creates meals like Frosted Banana Pancakes with Frosted Flakes and Tomato Gratin with Grape Nut topping. It makes sense. Americans consume huge amounts of cereal. The average person eats about 10 pounds or 160 bowls of it a year, and breakfast cereal ranks third in the list of grocery-store items bought by Americans -- after soda and milk. In fact, most of the vitamins and minerals children get are from cereal.

Golden Froot Cupcakes

¼ cup (4 tablespoons) unsalted butter

½ cup sugar

¼ teaspoon vanilla

1 egg

¾ cup sifted all-purpose flour

¾ teaspoon baking powder

1/8 teaspoon salt

¼ cup whole milk

¾ cup Froot Loops

Powdered sugar

Using a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually, add the vanilla and egg, mixing in well. In a medium bowl, sift together the flour, baking powder and salt. Mix into the butter mixture alternating with the milk in 3 batches. Preheat the oven to 350 degrees. Pour the batter into mini muffin pans lined with cupcake paper liners, filling them three-quarters full, and sprinkle the tops with a generous pinch (6 pieces) of Froot Loops. Bake for 8 to 10 minutes, until the cupcakes are puffed and firm in the center and light golden brown on the edges. Serve with a light dusting of powdered sugar.

Makes 18 mini cupcakes

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