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  Cinnamon Toast Crunch Cupcakes   1 French Vanilla cake mix 1/2 cup melted butter 3 tsp vanilla 3 eggs 1/2 cup milk 1/2 cup water 1 tbsp cinnamon Brown sugar to top cupcakes Pour your batter into cupcake liners and bake for 13-15 minutes at 350ºF. Once a tooth pick comes out clean, set aside and allow the cupcakes to cool before icing. While letting them cool you can start making your icing. For the buttercream icing: 1 1/2 cups butter (room temperature) 1 3/4 cup cinnamon toast crunch cereal crumbs (run through a food processor) 5 tsp vanilla 1 tsp Wilton butter flavouring 4-5 cups icing sugar 2 tbsp condensed milk 4 tbsp brown sugar 1 1/2 tsp cinnamon Whipped cream to texture if you don’t like a heavier buttercream icing
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24 February 2012