fruity pebbles funfetti cupcakes

fruity pebbles funfetti cupcakes

I rarely make cakes for myself. That’s not to say I don’t like cake, because of COURSE I do. I love cake. But if I ate everything I baked, well, I’d probably look a whole lot different.

But as I neared the end of a box of Fruity Pebbles (a box I’d been cautiously eating, as they’re like gold dust outside the U.S.), I thought of ways I could use the cereal a little more creatively than your average morning cereal-and-milk.

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That’s when I discovered Momofuku’s Milk Bar. Well, I’d heard about the much-heralded NYC hotspot before, but I’d never fully investigated its changing menu of creatively sweet concoctions. And, as it’s a bit of a trek to try a slice of cake, I took to Pinterest. Momofuku’s best-loved treat, cereal milk, was a big inspiration behind these cupcakes – it’s milk infused with cereal, a bit like drinking the dregs of your bowl of Lucky Charms. Combine that with another childhood fave – Betty Crocker’s Funfetti Cake Mix – and you’ve got a real winner. Plus, it tastes like cereal and milk, so you can totally eat it for breakfast, right?!

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Fruity Pebbles Funfetti Cupcakes 

For the cereal milk:
1 1/2-2 cups milk (to account for the cereal soaking it up)
1/2 cup cereal of any kind

For the cake:
4 egg whites
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 3/4 cup sugar
1 tsp vanilla
1 1/3 cups cereal milk
1 cup Fruity Pebbles cereal (or any other coloured cereal)

For the buttercream:
Follow the directions here, omitting the green food colouring
1/3 cup Fruity Pebbles, for decorating

1. Prepare the cereal milk: In a jug, combine the cereal and milk, and leave to infuse for 20 minutes. Use a colander or sieve to remove the cereal from the milk*, discard, and set the milk aside.

2. Prepare the cake: Preheat the oven to 350F (180C). Place cupcake liners into a cupcake tin and set aside. In a medium bowl, stir together the flour, baking powder, baking soda and salt.

3. Using an electric mixer, beat the butter for 30 seconds. Add the sugar and vanilla, and beat until well combined. Add in the egg whites one at a time, beating on low after each addition. Alternately add the flour mixture and the cereal milk, beating on low after each addition until fully combined. Using a spatula, gently fold in the Fruity Pebbles until combined.

4. Pour the batter into the prepared cupcake tin and bake for 16-18 minutes, until a toothpick or knife can be removed cleanly. The cake will be moist. Allow to cool on a wire rack. When fully cooled, top with buttercream and decorate with cereal pieces.

*Tips:
The cereal, depending on the type, could soak up a LOT of milk. If you’re worried you won’t have 1 1/3 cups, you may want to squeeze the excess milk from the cereal.

Notes:
Recipe adapted from Better Homes & Gardens.

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