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Cinnamon Toast Crunch Cupcakes! Mmm ... #cinnamon #cereal #cupcake #recipe #dessert #nostalgia
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CinnamonToast Crunch Cupcakes
partyhardandbeflawless: For the batter I switched up Saucy’s Quick Fix Cupcake recipe: 1 French Vanilla cake mix 1/2 cup melted butter 3 tsp vanilla 3 eggs 1/2 cup milk 1/2 cup water 1 tbsp cinnamon Brown sugar to top cupcakes Pour your batter into cupcake liners and bake for 13-15 minutes at 350ºF. Once a tooth pick comes out clean, set aside and allow the cupcakes to cool before icing. While letting them cool you can start making your icing. For the buttercream icing: 1 1/2 cups butter (room temperature) 1 3/4 cup cinnamon toast crunch cereal crumbs (run through a food processor) 5 tsp vanilla 1 tsp Wilton butter flavouring 4-5 cups icing sugar 2 tbsp condensed milk 4 tbsp brown sugar 1 1/2 tsp cinnamon Whipped cream to texture if you don’t like a heavier buttercream icing Mix all the ingredients together until you get a desired consistency. When icing these, I tried to use my 1M Wilton Icing tip, but it got all clogged up thanks to the micro-bits of cereal still in it. So I switched to my Wilton Round 12 tip instead and that worked just great. After icing the cupcakes, sprinkle with cinnamon sugar (which is just equal parts cinnamon to sugar), and top with a Cinnamon Toast Crunch square, place in mouth and enjoy! The recipe yields roughly 24-30 cupcakes
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Cinnamon Toast Crunch Cupcakes
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Dough 2 cups flour 1/2 tsp salt 1/2 cup lukewarm milk 6 Oz fresh yeast or 1 envelope active dry yeast 1/8 cup melted butter 1 egg yolk 1 tbsp sugar Filling: 1/4 cup softened butter 4-5 tbsp sugar 3 tsp cinnamon
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Recipe for Cinnamon Toast Crunch Cupcakes
Cinnamon Toast Crunch Cupcakes. I have to try this. I love Cinnamon Toast Crunch!