Bean has a favorite cereal. Like, a favorite, favorite, favorite. No other cereal compares. No other cereal walks the same ethereal, lighted path. Post Waffle Crisp stands high above all others.
Waffle Crisp is King of the World (of cereals).
When I told him I had the idea of a Waffle Crisp cupcake, I was deemed "THE BEST MOM EVER!". I made him define this. Cause really, if I'm just the best mom HE has ever had, this really isn't a compliment. Best mom in the history of all moms. Yes, fine, I will make you the cupcakes.
This is a super simple recipe (but don't tell Bean that, eh? He doesn't need to know. My title cannot be revoked). You just start with a basic yellow cake recipe (or box mix, if you please). Then skim coat with a bit of maple buttercream. Sprinkle on crushed Waffle Crisp. Swirl on more maple buttercream & top with a single cereal. Drizzle with a bit of maple syrup.
The way I figure it, this cupcake totally counts as breakfast. I mean, it's maple AND it's covered in cereal. Totally breakfast. All arguments are invalid.
You know who else likes cake for breakfast (besides everyone on planet earth)?
Darla. She made some crazy beautifully delicious Chocolate Chai Tea Cupcakes. So, there you have it, cereal cupcakes and tea cupcakes. Breakfast is served.
Maybe chase it with a little milk though, just cause ;)
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Waffle Crisp Cupcakes
by Tina of Sugar Bean Bakers
12 yellow cupcakes, baked and cooled (recipe below or use a box mix)
1 recipe maple buttercream (recipe below)
Post Waffle Crisp Cereal, crushed
Post Waffle Crisp Cereal, 12 pieces whole
Frost yellow cupcakes with a thin coating of maple buttercream.
Sprinkle with crushed Waffle Crisp Cereal & then add a swirl of Maple Buttercream. Top with a whole Waffle Crisp cereal. Drizzle with maple syrup.
Note: only frost & top as many as you plan to use right away, otherwise the cereal will become soggy.
recipe by Darla of Bakingdom
Recipe with metric conversion
makes 12 cupcakes
1 1/2 cups flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Combine the flour, sugar, baking powder, and salt in mixing bowl. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, until there are no streaks of flour (do not over mix).
In a muffin pan prepared with cupcake papers, add 2 tablespoons of batter to each liner.
Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Move to wire cooling rack and allow to cool completely before frosting.
adapted from Perfect Vanilla Buttercream by Bakingdom
1 stick butter, softened (but still chilled)
2 cups powdered sugar
1 tablespoon heavy cream*
1 teaspoon maple flavoring
dash of salt
Add butter to mixing bowl. Beat until fluffy (about 3 minutes). Slowly add in powdered sugar. Beat in heavy cream and maple flavoring. Add dash of salt. Beat for 4 minutes until light and fluffy.
*if too thick, add more cream 1/2 teaspoon at a time