This funky monkey of a recipe comes from The Breakfast Cereal Gourmet by David Hoffman from Andrews McMeel Publishing. I added a generous amount of orange zest to the original recipe in order to incorporate some real “froot” flavor into the sweet batter. The end result is a super-moist and fluffy cake with lovely golden edges. Golden Froot Cupcakes are perfect for kids and kids at heart.
- ¼ cup (4 tablespoons) unsalted butter
- ½ cup sugar
- ¼ teaspoon vanilla
- 1 egg
- ¾ cup sifted all-purpose flour
- ¾ teaspoon baking powder
- 1/8 teaspoon salt
- ¼ cup whole milk
- Zest from one orange*
- ¾ cup Froot Loops or Apple Jacks
- Powdered sugar (optional)
Preheat the oven to 350 degrees.
Using a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually, add the vanilla and egg, mixing in well. In a medium bowl, sift together the flour, baking powder and salt. Mix into the butter mixture alternating with the milk in 3 batches. Add orange zest to batter.
Pour the batter into muffin pans lined with cupcake paper liners, filling them three-quarters full, and sprinkle the tops with a generous sprinkling of cereal.
Bake for 20 to 25 minutes (8 to 10 minutes for mini cupcakes), until the cupcakes are puffed and firm in the center and light golden brown on the edges. Optional: Serve with a light dusting of powdered sugar.
Makes 6 full size cupcakes or 18 mini cupcakes.