Cinnamon

Cinnamon

Cupcakes

ingredients

Cupcake Ingredients: – 1 yellow cake mix – 1 cup Cinnamon Toast Crunch Cereal  – ¾ cup water – 1/3 cup cooking oil – 4 large eggs Frosting Ingredients: – 1 ½ cups salted butter  – 1 teaspoon vanilla extract – ½ teaspoon salt  – 3 tablespoons heavy whipping cream – 4 cups powdered sugar – 1/3 cup Cinnamon Toast Crunch Cereal  Drizzle Ingredients: – 1/3 cup Hershey’s Cinnamon Chips – ½ tablespoon milk

Preheat oven to 350 degrees. Spray or line a standard muffin tin.

1

PREP

In a large mixing bowl filled with the cake mix, add in the water, oil, and eggs. Using a hand or stand mixer, mix on medium until well incorporated.

2

BATTER

Fold in ¾ cup of the crushed Cinnamon Toast Crunch Cereal.

3

ADD CINNAMON CEREAL

Add batter into the muffin tin until each is about 2/3 full. Bake and allow to cool completely before frosting.

4

BAKE

 In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy. Mix in the vanilla extract and salt.

4

FROSTING

Slowly mix in the powdered sugar, 1 cup at a time, while adding in a tablespoon of the cream in between each cup. Continue to mix for 1 minute or until creamy.

5

FROSTING

Fill your prepared piping bag with frosting. Frost your cupcakes.

6

FROST CUPCAKES

In a small bowl, add the cinnamon chips and milk. Heat at 50% power for 25 seconds. Stir. If the chips are not completely melted, repeat.

7

MAKE DRIZZLE

Drizzle mixture over the frosted cupcakes. Top with a bit of the crushed Cinnamon Toast Crunch Cereal.

8

DRIZZLE

Serve and enjoy.

9

SERVE

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