Cinnamon Toast Crunch!
Here’s what I did today!
I made cinnamon toast crunch cupcakes. :)
First, I creamed the butter (1.5 sticks), sugar (1.5 cups), and eggs (3).
Then I added baking powder (2t), baking soda (.5t), salt (.25t), vanilla (2t), and cinnamon (1T).
Mix on medium speed for about a minute.
Alternate adding in the flour (2.5 cups) and whole milk (1 1/3 cups). Fold in crunched cereal.
Fill cupcake tins about 3/4 full. Yields 22-24 (mine was 23!).
For some added crunchies, put some more crumbled cereal on top. Bake at 350 for 22-25 minutes.
They should be golden when they are ready.
Buttercream frosting comes next: Butter (2 sticks), powdered sugar (2 cups), vanilla (2t), cinnamon (2t), and a little milk to control the consistency. Add full pieces of cereal for a garnish!
Finished product! My tony award cupcakes. Super proud of them. :)
My cupcake decorations for a Tony party I’m going to tomorrow. (Best New Musical, Best Revival of a Musical) full cupcake entry in the next few days.
Awesome cupcakes that my students brought to free day in music.
My first homemade pizza! Sundried tomato and artichoke!!
Mini peanut butter cookies. Yum!
On my last trip to Trophy Cupcakes, I tried their Guiness Stout chocolate cake (in honor of St. Patricks’s day). I loved it! I loved it so much that I had to try to make my own.
First, I went shopping!
First, in a medium saucepan on medium heat: heat 1 cup of Guiness with two sticks of unsalted butter
Add 3/4 cups of cocoa powder and cool, continue whisking to keep from seperating.
Mix all of the dry ingredients in another bowl
- 2 cups flour
- 2 cups sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
In a stand mixer, with paddle attachment, beat 2 eggs and 2/3 cups of sour cream. Add in Guiness mixture and slowly (with mixer on low speed) the dry ingredients.
Fill lined cupcake tins and fill 2/3 with batter. Recipe yields 24 cupcakes. Bake for 17-18 minutes at 350 degrees.
While the cakes are cooking and cooling, you can now make the Bailey’s Irish Cream and chocolate ganache filling!
Finely chop 8 oz. of bittersweet chocolate (I used Ghiradelli) and place in a heat proof bowl. In a medium saucepan on medium heat, heat 2/3 cups of heavy cream until simmering. Pour cream onto chocolate and whisk together, add 2 tbs of butter and 2 tsp of Bailey’s. Cool completely, stir occassionally.
When the cakes have cooled, take an apple corer or cupcake plunger, and cut the center (leave the bottom) out. Slice the top removed cake off and set aside. Fill with ganache filling by piping. Place top back on (see pictures).
The next and final step is the frosting. Only three ingredients.
- 1 stick of butter
- 3-4 cups of powdered sugar
- 4-8 tbs of Bailey’s Irish Cream
Mix well and pipe on top with whatever tip you want!
Dinner tonight! Tuna steaks, quinoa salad and Bailey’s.