Cereal Poke Cupcakes Recipe By Tasty
CEREAL POKE CUPCAKES RECIPE BY TASTY
Here's what you need: white cake batter, sugar-coated corn flakes cereal, butter, sweetened condensed milk, foil cupcake wrapper, muffin tin, gallon-sized resealable plastic bag, plastic wrap
Provided by Adam Bianchi
Categories Desserts
Time 30m
Yield 12 cupcakes
Number Of Ingredients 8
Steps:
- Line a 12-cup muffin tin with foil cupcake liners. Fill ¼ of the way full with the cake batter. You want the baked cupcakes to not quite reach the top edge of the wrapper.
- Bake the cupcakes according to the package instructions. Remove from the oven at the lower end of what the box recommends, or when a toothpick poked into a cupcake comes out clean.
- In a gallon zip-top bag, crush the cereal into small crumbs.
- In a large bowl, combine the cereal crumbs and melted butter.
- Using the end of a wooden spoon or spatula, poke holes in the cupcakes.
- Fill the holes with the sweetened condensed milk.
- Top the cupcakes with the cereal crumb mixture and pack down with a spoon, creating a uniform crust.
- Individually wrap the cupcakes in plastic wrap.
- Chill the cupcakes in a cooler or the refrigerator until ready to eat.
- Enjoy!
Nutrition Facts : Calories 327 calories, Carbohydrate 53 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 34 grams
FROSTED TOAST CRUNCH™ CHEESECAKE CUPCAKES
Frosted Toast Crunch cereal is not just for breakfast-it's also a tasty crust for our creamy and delightful cheesecake cupcakes.
Provided by Bree Hester
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 12 regular-size muffin cups; lightly spray paper cups with cooking spray.
- In medium bowl, mix crushed cereal and melted butter. Press about 1 tablespoon crumb mixture firmly in bottom of each muffin cup. Set aside.
- In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add lemon peel, lemon juice and vanilla; beat just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
- Bake 25 minutes or until filling is set and edges are lightly browned. Cool 10 minutes; remove from pan to cooling rack. Cool completely. Refrigerate until chilled, about 2 hours.
- To serve, remove paper cups from cheesecakes. Garnish with whipped cream topping, raspberries and powdered sugar. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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