This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.
Yields 12 Servings
occasions
Breakfast, Dessertdairy ingredients
Butter, MilkMilk Cereal Cupcakes
INGREDIENTS
Ingredients for the cereal milk
For the cupcakes
For the buttercream frosting
DIRECTIONS
Ingredients for the cereal milk
1
Start by making the cereal milk by simply pouring the milk over the cereal and leaving to soak for half an hour.
2
Strain the cereal and keep both the milk and the softened cereal.
3
Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.
4
To make the cupcakes: cream the butter and sugar together in a bowl until pale.
5
Beat in the eggs one at a time and stir in half of the softened cereal.
6
Fold in the flour using a large metal spoon, adding a little of the cereal milk until the mixture has a dropping consistency.
7
Spoon the mixture into the paper cases until they are half full and top with some crushed cereal of choice.
8
Bake in the oven for 15-18 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.
9
Allow to cool for 10 minutes, then remove from the muffin tin and cool on a wire rack.
10
For the buttercream frosting: beat the butter in a large bowl until soft.
11
Add half the icing sugar and beat until smooth.
12
Then add the remaining icing sugar, the softened cereal and one tbsp of cereal milk adding more milk if necessary, until the mixture is smooth and creamy.
13
Spoon the icing into a piping bag with a star nozzle, and pipe the icing using a spiralling motion onto the cupcakes in a large swirl.
14
Gently dip the cupcake into more of the cereal.
15
Enjoy with a large glass of milk!