Captain Crunch Cupcakes Recipe 42

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CAPTAIN CRUNCH CUPCAKES RECIPE - (4.2/5)



Captain Crunch Cupcakes Recipe - (4.2/5) image

Provided by á-3443

Number Of Ingredients 12

INGREDIENTS
1 box Duncan Hines Classic Yellow cake mix
1 cup buttermilk
4 large eggs
1/3 cup oil
4 cups Captain Crunch cereal, plus more for garnish
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

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.

CAPTAIN'S CRUNCH COOKIES



Captain's Crunch Cookies image

Awesomely sweet, soft, and chewy cookies.

Provided by Bonnie Blue

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 10

1 ½ cups brown sugar and butter flavored crispy corn and oat breakfast cereal (such as Cap'n Crunch®)
1 ½ cups bread flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ cup butter, softened
⅓ cup butter flavored shortening (such as Crisco®)
½ cup brown sugar
½ cup white sugar
2 eggs
1 tablespoon vanilla extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease three baking sheets.
  • Process the cereal in a food processor or blender until a fine crumb is achieved. Whisk the cereal crumbs together with the bread flour, baking powder, and baking soda in a mixing bowl; set aside.
  • Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the other with the vanilla. Mix in the flour mixture until just incorporated. Drop by heaping spoonfuls onto the prepared baking sheets.
  • Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 92.4 calories, Carbohydrate 10.9 g, Cholesterol 17.1 mg, Fat 5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.3 g, Sodium 68.6 mg, Sugar 6.3 g

CLOWN CUPCAKES



Clown Cupcakes image

I made these clown cupcakes for a circus-themed party for my daughter and the kids loved them. They are easy enough to decorate that you can put your kids to work.

Provided by barbara

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h10m

Yield 12

Number Of Ingredients 17

7 tablespoons unsalted butter, at room temperature
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
½ cup whole milk
2 tablespoons whole milk
6 ounces cream cheese, cubed
3 tablespoons unsalted butter, at room temperature
½ teaspoon vanilla extract
¾ cup confectioners' sugar
24 mini chocolate chips
12 red candy-coated milk chocolate pieces (such as M&M's®)
12 gummi worms
½ cup orange candy-coated milk chocolate pieces (such as M&M's®)

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.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 47.6 g, Cholesterol 70.7 mg, Fat 17.9 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 11 g, Sodium 118.6 mg, Sugar 30.3 g

CAP'N CRUNCH CHICKEN



Cap'n Crunch Chicken image

This is a copycat to Planet Hollywoods Cap'n Crunch Chicken. The first time I made it, I burned it, and we could barely eat it. The second time I made it, it came out perfect and boy is it good! We enjoy ours with my homemade honey-mustard sauce. They make the best combo!

Provided by Tearanii

Categories     Chicken

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 1/2 cups Cap'n Crunch cereal
1 cup corn flakes
1 egg
1/2 cup milk
1/2 cup flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken breasts, cut in 1 oz. tenders
vegetable oil (for frying)
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon prepared mustard

Steps:

  • Coarsely grind or crush the two cereals and set aside.
  • Beat the egg with milk and set aside.
  • Stir together the flour, onion and garlic powders and black pepper; set aside Dip the chicken: pieces in the seasoned flour and coat well; shake off the excess flour.
  • Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
  • Heat oil in a large heavy skillet to 325.
  • Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
  • Drain and serve immediately with sauce.
  • For sauce, combine all ingredients and mix well.
  • Yield: 4 to 6 servings.

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