I very fondly remember waking up at Grandma’s and pouring a big bowl of Cocco Krispies, waiting patiently for the milk to turn the perfect cocco flavor so we could use our spoon straws (yup, real thing and HIGHLY recommended) to slurp up the sugary, chocolatey milk. Well my friends, I found a way to bring back the childhood feeling in the form of CUPCAKES.
My dear friend’s birthday was recent and his obsession with cereal is extreme. What better way to honor this love than to combine cereal and cake to create the perfect concoction. I found this recipe on Pinterest compliments of Hummingbird High’s Michelle and it does not disappoint. Inspired by Momofuku Milk Bar’s trademarked cereal milk, these tasty treats are just as much fun to make as they are to eat. disclosure, I took some creative liberties with the recipe and ate a lot of icing along the way, but you should really try the official version. Srsly.
For the Cereal Milk:
(makes about 2 1/2 cups)
- 3ish cups of the cereal of your choice (we went with the fam fav of Frosted Flakes)
- 3 3/4 cups whole milk, cold
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- a pinch of salt
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup cereal milk, at room temperature
- 1 egg, at room temperature
- 1/4 teaspoon pure vanilla extract
- 2 cups confectioners’ sugar, sifted
- 5 tablespoons unsalted butter, at room temperature
- 2ish tablespoons cereal milk, at room temperature
(Adapted from the Momofuku Milk Bar Cookbook)
- Pour your desired cereal and milk into a bowl
- Whisk vigorously (and laugh hysterically about the seriousness of a recipe about cereal milk. I’ve been perfecting this skill for years)
- Let soak for 20ish minutes (or until you are hungry)
- Strain the milk from the now soggy flakes and eat if desired
- Set aside
- Beat 2 cups confectioners’ sugar and 5 tablespoons butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.
- Turn the mixer down to a slower speed, and add 2 tablespoons cereal milk into the butter mixture a couple teaspoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
- Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
- Preheat the oven to 325 (F).
- Put 1 cup flour, 3/4 cup sugar, 1 1/2 teaspoons baking powder, 3 tablespoons unsalted butter, and a pinch of salt in a freestanding electric mixer with a paddle attachment (or use a handheld whisk)(I really discourage you from using a handheld whisk unless you are looking to get in an arm workout. I purchased a hand mixer mid-whisking) and beat on slow speed until you get a sandy consistency and everything is combined.
- Divide the 1/2 cup cereal milk into two 1/4-cups. Pour in 1/4 cup into the flour mixture, and beat until the milk is just incorporated.
- Whisk 1 egg, 1/4 teaspoon vanilla, and remaining 1/4 cup cereal milk together in a separate bowl for a few seconds, before pouring into the flour mixture. Continue beating until just incorporated, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.
- Continue mixing for a couple more minutes until the batter is smooth, but do not overmix.
- Spoon the batter into paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the cupcake tops are light golden and bounce back when touched. A skewer in the center should come out clean.
- Let the cupcakes cool slightly in the pan before turning out into a wire rack to cool completely. When the cupcakes are cold, spoon the Cereal Milk Frosting on top and decorate accordingly (with more cereal — Fruit Loops, Apple Jacks, Coco Krispies, all of it)
- Eat and Enjoy! Best severed with lots of laughs. And cereal milk.