Hey guys! I hope you’re having a great start to your week, and if not, I got you. We’re combining our cereal and our dessert today, and why the heck not? Not only are these cupcakes packed with Cocoa Pebbles cereal, but the frosting is a milk-based frosting to tie everything together.
Cereal is maybe my favorite snack, although I actually rarely eat it in a bowl with milk. You can catch me eating it dry pretty much anytime. And ya know, I’m into cupcakes too so why not put them together? It’s actually really simple.
We’re starting with a vanilla cake base. I have crushed up the cereal to an almost powder texture- this gives it that Cocoa Pebbles flavor, plus a little bit of texture. And then we’re sprinkling more on top because you can’t have too much honestly.
As for the frosting, you guys have seen me make it before, but we’re going with an ermine frosting today. It’s SUCH a weird frosting, and if you haven’t made it before, today should be the day. You start with a flour paste- cooking milk and flour over medium heat until it gets thick and pasty. This part is really important- you have to let it cool completely before continuing. If you don’t, the frosting won’t come together, so don’t try to rush this! I just like to make it before I even start the cake so it has plenty of time to cool down.
Then, you whip up a bunch of butter with granulated sugar for a long time. Like about 10 minutes, which is forever, but worth it. It’s going to become super light and fluffy here. You mix the flour paste into it, and whip it until it becomes super fluffy. It’s amazing, and it works perfectly as a milk and cereal frosting.
BTW, totally do this with other cereals. Honey Nut Cheerios, Fruity Pebbles, whatever sounds good. As long as you get the cereal properly crushed up, it should work beautifully! Enjoy!
Preheat the oven to 350 degrees, and line a 12-cup muffin tin. Set aside.
In a large bowl, beat the butter and sugar together until fluffy. Add in the eggs, sour cream, and vanilla. The mixture will be slightly lumpy. Add in the self-rising flour, cake flour, and salt. Mix until combined, it will be a thick batter.
Mix in the milk until combined. In a small bag or small food processor, crush the cereal until it is mostly a powder, but still has some chunks of cereal left. Fold into the prepared batter.
Scoop the batter evenly into your 12 muffin cups. Bake at 350 degrees for 16-18 minutes, or until a tooth pick comes out clean. Cool completely before frosting.
In a small saucepan, cook the flour, milk, and salt until a thick paste forms. You'll want to stir the mixture constantly while heating over medium heat. Remove from heat, and cool the mixture COMPLETELY before continuing.
In a large bowl or the bowl of a stand mixer, beat the butter and sugar for 5-10 minutes, or until the mixture is noticeably lighter in color, and the sugar has mostly dissolved.
Beat in the flour mixture, and beat until it becomes light and fluffy. It will separate during this process, just keep beating. Add in the vanilla extract, and frost cooled cupcakes generously.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!