Cinnamon Toast Crunch Cupcakes!

Good morning friends! It is a very good morning here anyways. Dan just called and told me he was exempt at his military physical test! Which means he did SO well that he doesn't need to do it again for 2 years!Also I am sitting here munching down some 5 minute chocolate oatmeal! Great way to start the day!

It looks a little "crazy" but I assure you it is delicious & healthy! Find it here on chocolate covered Katie!
http://chocolatecoveredkatie.com/2011/09/21/five-minute-chocolate-oatmeal/
I am also sipping on a big cup of coffee! I have professed on here that I am a bit of a coffee "addict" but I have been cutting down my consumption to ONCE  A DAY! It's been hard, but I know it is much better for my health!

Back to business: Here I am, posting this wonderful recipe just like I promised! My sister in law Claire loves to cook, bake and make everything fabulous! She is very talented! She decorates cakes and she is very creative! So we were chatting on the phone the other night and she was telling me about these cupcakes & I asked if I could share the recipe on my blog! So here we are :)
Here is what you need!

Cinnamon Cake:

• 3 eggs
• 1/3 cup oil
• ¾ cup buttermilk
• 1 teaspoon vanilla extract
• ¾ cup sour cream
• Vanilla Cake Mix (not white cake mix)
• 1 ½ teaspoon cinnamon

Cinnamon Toast Crunch Buttercream:

• 8 oz cream cheese, softened
• ½ cup butter, softened
• 1 teaspoon vanilla
• 3 cups powdered sugar
• 2/3 cup Cinnamon Toast Crunch powder

(Crush the cereal in a bag and then sift out 2/3 cup)

This recipe has been taken & loved from:

http://www.yourcupofcake.com/2011/10/cinnamon-toast-crunch-cupcakes.html

Step one:

Preheat oven to 350F & put 20-22 cupcake liners in your cupcake pans.

Step two:

In a large bowl combine eggs, buttermilk, vanilla & oil. Mix in the sour cream. Add the cake mix & cinnamon stirring until smooth.

Step three:

Pour the batter into the liners until they are about 3/4 full. Bake the cupcakes for 15-18 minutes, or until you can poke a tooth pick into them & it comes out clean :)

Step four:

To make the buttercream you need to beat the cream & butter until fluffy. Add the cinnamon toast crunch powder, vanilla and powdered sugar. You can use milk to adjust the consistency, depending on how thick you like your icing. 

Step five:

Decorate your little cupcakes with the icing and a nice cinnamon toast crunch cereal on top! Enjoy every bite & of course, share! 

Enjoy your day today! Get outside and enjoy the fresh air!

xo

Buttercream Icing

This week I made a deishious cake.Yes, that's right deishious. I apparently can't spell. I made a vanilla cake (from the box) and I used the maple fudge that didn't set properly for the filling. THEN I found this fab recipe and iced the cake with it. Needless to say it was super sweet. This icing is a keeper. It is good because you can make it how you like. You can use it to decorate cupcakes, because it will hold its shape nicely. Here is what you need:

• One cup of SALTED butter
• 3 tsps vanilla
• 4 cups of icing sugar
• 4-5 tbsps coffee cream (Or more. You will need to see the consistency after the 5 tbsps. If you need to add more to make it spreadable, feel free. Be careful though because 1 tbsp of cream changes alot!)

Step one:
Beat your cup of butter until it gets nice and whippy. Please use salted butter, it makes a difference.

Step two:
Add the icing sugar.

LOOK at the mess I made!

Icing sugar everywhere!
Step three:
Add the cream. You will probably do this step during part two. Once you add about half of the icing sugar it gets pretty thick. Once you see that it is not mixing well, start to add the cream. Like I said, watch how much cream you put in. I added maybe a tbsp extra, but it goes a long way. So just make it how you like :)
FINI.

mmmm
xo