Captain Crunch Cupcakes

Captain Crunch Cupcakes

INGREDIENTS:

• 1 cup cake flour (sifted)
• 3/4 cup Captain Crunch (finely ground)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 1/2 cup milk

DIRECTIONS:

1. Preheat oven to 350
2. Cream together butter and sugar until thoroughly combined and fluffy, add eggs and mix until smooth
3. In a food processor grind Captain Crunch (just the original, no crunch berries) into a fine powder. -It takes a little over a cup to make 3/4 a cup of the powder.
4. Combine the captain crunch powder with sifted cake flour, then add salt cream of tartar and baking powder until well combined.
5. Mix together dry ingredients to egg mixture.
6. When the mix become thick add milk slowly until smooth.
7. Spoon into lined cupcake tin about ½ to ¾ full.
8. Bake for 18-20 minutes, remove and cool.

Crunch-Berry Buttercream Icing
INGREDIENTS:

• 2 cups confectioners’ sugar
• 1/2 cup unsalted butter (room temperature)
• 1-2 tablespoons toffee flavored coffee creamer (I used Bailey’s brand)
• 1-1/2 tablespoons strawberry syrup

DIRECTIONS:

1. Cream butter until fluffy
2. Add toffee creamer and strawberry syrup until well combined
3. Beat in confectioners’ sugar until frosting reaches a smooth consistency, firm enough to be piped onto cooled cupcakes. (You may need to add a little extra creamer, or a little extra sugar depending on the consistency you would like)
4. Garnish with cereal bits

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