Friday, May 25, 2012

Cereal Milk Cupcakes

OMG... I actually made a cupcake and updated the blog!   I know... its shocking to me too!  There have been some big things happening around here and cupcake baking has had to take a back seat.   In fact I've had the supplies for these cupcakes for over a week, but never had time to bake them!    But yes, I finally found the time and have crossed another recipe off my "to do" list.... Cereal Milk Cupcakes

These cupcakes were inspired by two things... first was a book I got for my birthday (yes, in December) from my friend Lisa that was about a shop in NYC called Momofuko Milk Bar where they are famous for having cereal milk milkshakes.   Yes... cereal milk.   That awesome sweet goodness at the end of the bowl of cereal.  And then in April, I was lucky enough to get to go there when Maureen and I were in NYC and try them out!   So now, two months later... I finally got around to making them!

I decided to make a tres leches cake be the basis of the cupcake.    I used Martha Stewart's tres leches cupcake recipe and then soaked all of the "three milks" in the cereal.  The cereal that Momofuko uses for their cupcakes is Frosted Flakes, so i did the same.  I personally think they should try different flavors of cereal as well.  I halved the recipe since I didn't need 20 cupcakes, but I think it would have been better if I had not.   There was just something about them that was weird in the texture.  

Other things that I did wrong that I will change
- I soaked the cereal in the sweetened condensed milk.  It was really really gross.   Its too think and already sweet so completely uneccessary.
- I didn't use foil liners.  I had very cute memorial day starburst wrappers.  Well the stuck to the cupcake once the milks were added.  Go Michelle. 
Soaking the flakes... never doing sweetened condensed milk again
 -I should have made the cereal milk before I started baking so it had longer to soak.   It just didn't have the cereal milk taste I was hoping for.  Plus I should have used real Frosted flakes and not Harris Teeter brand (dude they are cheaper!)
- tried to be cute and use a tip to pipe on whipped cream... it just got stuck (even with a wide opening).  Next time I will just spread it on.

Overall, I was really happy with the flavors that came through.  I think the consistency of the cupcake was weird.   But the one bite (hey I'm being good here!) i had was pretty good.   And the whipped cream frosting was pretty darn tasty.   My fiance (oh yea... that big thing I mentioned earlier... I got engaged!)  was really happy with the whipped cream and may have eaten it by the spoon!

Definitely needs another trial but I think they have potential to be awesome!

(And tune in next week when i make engagement cupcakes to celebrate my engagement!)

Finished cupcake

 Cereal Milk Cupcakes
Makes 20

  • 6 large eggs, separated
  • 1/4 tsp. of baking soda
  • 1/4 tsp. of salt
  • 1 c. of white sugar
  • 1/2 c. (or one half of a 225 g. block) of butter, melted and cooled
  • 1 c. of all-purpose flour
  • 1- 12 oz can of evaporated milk
  • 1/2 c. of cream
  •  1- 14oz can of sweetened condensed milk
  • about 1-1/2 cups of Frosted Flakes cereal
  1. Preheat the oven to 325.  Line a standard muffin tin with foil wrappers. 
  2. In a standing mixer with a whisk attachment, beat on medium speed egg whites, baking soda and salt together until stiff peaks form.
  3.  Add in the egg yolks and sugar and beat to combine
  4. Remove from mixer and fold in the butter and flour.    You may also add in extra cereal if you'd like.
  5.  Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  6.  Meanwhile prepare your milks.  Mix about 1 cup of cereal in with the evaporated milk and let it soak.   Mix about 1/2 cup in with the heavy cream and let soak.  
  7. Once the cupcakes are done baking, poke hols in the top of the cupcake to allow milk to soak in.   
  8. Drain the milk from the cereal and combine in a bowl.  Add in sweetened condensed milk
  9. Brush milk evenly on the cupcakes until all milk has been used.   Let sit for 30 minutes before icing.
For the icing
1-3/4 cup heavy cream
3 tablespoons powdered sugar
1/2 tsp vanilla extract
1 cup crushed frosted flakes

  1.  Using a whisk attachment, beat heavy cream, powdered sugar and vanilla on medium speed until stiff peaks forms (and has the consistency of whipped cream).
  2. Fold in frosted flakes and ice cupcakes as desired. ( I reccommend using a spatula or spoon!)

Cupcakes adapted from Martha Stewart's Cupcake Book
Icing Adapted from Annie's Eats


  1. success!!! -MOH

  2. I was wondering if you were going to mention that YOU GOT ENGAGED!

    Still so excited for you guys.

  3. SO excited that you tried making cereal milk cupcakes!! So cool!