Captain Crunch Cupcakes Recipe 425 Food

CAPTAIN CRUNCH CUPCAKES RECIPE - (4.2/5)

Steps:

• Preheat oven to 350. Line 24 muffin tins with baking cups and set aside. Using a food processor or a large Ziploc bag and rolling pin, crush 2 cups of the cereal very finely (to a cornmeal consistency). In the bowl of a mixer, add the cake mix, crushed cereal, buttermilk, eggs, and oil. Beat on low speed about one minute, stopping to scrape down sides of the bowl. Increase speed to medium and beat 2 minutes more. Fold other 2 cups on uncrushed cereal into the batter. Fill liners 2/3 full and bake for 12-15 minutes or until tops spring back when lightly touched. Allow to cool on cooling racks. To Make Frosting: 2 sticks butter, at room temperature (I used salted) 1 cup peanut butter 1 teaspoon vanilla 1/4 cup milk 4 cups powdered sugar 7 oz jar marshmallow creme In the bowl of a stand mixer, beat the 2 sticks of butter, peanut butter, milk, and vanilla on medium low speed until well blended. Slowly add powdered sugar and beat on low until just barely blended. Increase speed until medium and beat for about 2 minutes, until light and fluffy. Fold in Marshmallow Creme, not fully combining to allow for a swirl of marshmallow throughout. Frost cupcakes generously and add a sprinkle of cereal to the top.

CAP'N CRUNCH CRISPY TREATS

Steps:

• Grease a 13 x 9 inch baking pan with softened butter or spray with nonstick cooking spray.
• Add the cereal to a bowl; set aside.
• Melt the butter in a large saucepan over low heat.
• Add the marshmallows, vanilla, and salt; cook, stirring constantly, until the marshmallows are melted into the butter.
• Immediately pour the marshmallow mixture over the cereal and stir with a large wooden spoon until all the cereal is coated with melted marshmallows.
• Spoon the cereal mixture into prepared pan.
• With buttered hands, gently but firmly press the cereal into the pan to compact the mixture.
• Let the mixture cool completely.
• When cool, cut into 15 large bars.
• Serve right away, or wrap each bar separately with waxed paper or plastic wrap and store in covered container for up to 2 days.

CLOWN CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine butter and sugar in a bowl. Beat using an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Mix in vanilla extract. Stir flour, baking powder, and salt together in a separate bowl. Alternate adding flour mixture and all the milk in small amounts, mixing well after each addition.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Combine cream cheese and butter in a bowl. Beat using an electric mixer until creamy. Add confectioners' sugar 2 tablespoons at a time and mix. Add vanilla extract after 1/2 the confectioners' sugar has been incorporated.
• Frost each cooled cupcake with a layer of cream cheese frosting. Place 2 chocolate chips for eyes, 1 red M&M® candy for the nose, and 1 gummy worm for the mouth on each cupcake. Place 2 rows of orange M&M's® on top to make the hair.

CINNAMON TOAST CRUNCH CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
• 2. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
• 3. Mix in sour cream.
• 4. Add cake mix and cinnamon and mix until smooth.
• 5. Stir in lightly crushed cereal.
• 6. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
• 7. Buttercream: Beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.
• 8. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.