FROSTED TOAST CRUNCH™ CUPCAKES
Crushed frosted toast crunch cereal is added to Betty Crocker™ Super Moist™ yellow cake mix for a butter-cream frosted, breakfast-inspired treat.
Provided by By Jessica Walker
Categories Breakfast
Time 1h20m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil, eggs, 1 teaspoon vanilla and 1/2 teaspoon cinnamon with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fold in crushed cereal. Divide batter evenly among muffin cups.
- Bake 18 to 22 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- In medium bowl, beat butter and powdered sugar with electric mixer on low speed until combined. Beat in milk, 1 teaspoon vanilla and 1/4 teaspoon cinnamon on medium speed until fluffy.
- Pipe or spread frosting on cupcakes. Garnish each cupcake with 1 cereal piece.
Nutrition Facts : ServingSize 1 Serving
FROSTED TOAST CRUNCH™ CHEESECAKE CUPCAKES
Frosted Toast Crunch cereal is not just for breakfast-it's also a tasty crust for our creamy and delightful cheesecake cupcakes.
Provided by Bree Hester
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 12 regular-size muffin cups; lightly spray paper cups with cooking spray.
- In medium bowl, mix crushed cereal and melted butter. Press about 1 tablespoon crumb mixture firmly in bottom of each muffin cup. Set aside.
- In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add lemon peel, lemon juice and vanilla; beat just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
- Bake 25 minutes or until filling is set and edges are lightly browned. Cool 10 minutes; remove from pan to cooling rack. Cool completely. Refrigerate until chilled, about 2 hours.
- To serve, remove paper cups from cheesecakes. Garnish with whipped cream topping, raspberries and powdered sugar. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
CINNAMON TOAST CRUNCH CHEESECAKE
This swirly, cereal-milk cheesecake brings your favorite childhood breakfast to the dessert table.
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Put the milk and 1 cup of the cereal in a medium bowl and let stand until the milk tastes like the cereal, about 30 minutes. Strain the flavored milk and reserve. Discard the soaked cereal.
- Crush the remaining 7 cups cereal in a resealable plastic bag with a rolling pin. Add 1/2 cup of the melted butter and 2 tablespoons of the brown sugar to the bag and shake until the cereal is coated. Pack into a 9-inch springform baking pan, pressing it about 1/2 inch up the sides. Bake until lightly toasted, 12 to 15 minutes. Cool to room temperature, about 30 minutes.
- Meanwhile, combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
- Whisk together the cinnamon, remaining 4 tablespoons melted butter and remaining 10 tablespoons brown sugar in a small bowl to combine; set aside.
- Beat the cream cheese, confectioners' sugar, sour cream, vanilla, salt and lemon juice in a large bowl with an electric mixer on medium-high speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add the cereal milk. Continue to beat on low until completely incorporated, about 2 minutes.
- Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds.
- Scoop out about a quarter of the batter into another medium bowl and stir in the cinnamon-butter mixture.
- Fill a 1/4-cup measure with cinnamon batter and pour into the center of the crust. Fill a 1/2-cup measure with vanilla batter and pour into the middle of the cinnamon batter. (The batter will spread; as you add alternating scoops, they will widen, forming concentric circles.) Repeat with the remaining batter, alternating between flavors and using the 1/4-cup measure for the cinnamon and the 1/2-cup measure for the vanilla, until all the batter is gone. Refrigerate until completely set, at least 4 hours and up to overnight.
- Unmold the cheesecake. Pipe or dollop whipped cream around the top edge and top each dollop with a few pieces of cereal.
CINNAMON TOAST CRUNCH™ FROSTED CUPCAKES
Need a sweet treat for the family? Bake and decorate these fun and easy-to-make Cinnadust™ flavored cupcakes! This Cinnamon Toast Crunch™ cupcake recipe is filled with all the cinnamony goodness of your favorite breakfast cereal. Pipe creamy frosting over perfectly moist cupcakes made with Cinnamon Toast Crunch™ cake mix, and you've got a dessert that's sure to delight!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 3 tablespoons each).
- Bake 12 to 17 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Fill frosting into a decorating bag fitted with a large star tip. Pipe frosting in a decorative swirl on top of each cupcake.
- Place cereal pieces on top. Decorate as desired with candy sprinkles. Store loosely covered at room temperature.
Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 105 mg, Sugar 23 g, TransFat 0 g
More about "frosted toast crunch cheesecakes recipes"
CINNAMON TOAST CRUNCH CAKE - A BAJILLIAN RECIPES
From abajillianrecipes.com
REVIEW: FROSTED TOAST CRUNCH CEREAL - SO GOOD BLOG
From sogoodblog.com
FROSTED CRUNCH FRENCH TOAST RECIPE - TABLESPOON.COM
From tablespoon.com
PIN ON BREAKFAST & BRUNCH RECIPES
From pinterest.com
CINNAMON TOAST CRUNCH CHEESECAKE RECIPE | FOODBLASTS - YOUTUBE
From youtube.com
FROSTED TOAST CRUNCH ARCHIVES - FOODBEAST
From wp.foodbeast.com
20 BEST CINNAMON TOAST CRUNCH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
FROSTED TOAST CRUNCH - THE BASTARD CHILD OF FROSTED MINI WHEATS …
From wp.foodbeast.com
FROSTED TOAST CRUNCH - HOME | FACEBOOK
From facebook.com
FROSTED FLAKE CRUNCH : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CINNAMON TOAST CRUNCH PIE - A BAJILLIAN RECIPES
From abajillianrecipes.com
FROSTED TOAST CRUNCH™ CHEESECAKE CUPCAKES | RECIPE
From pinterest.com
FROSTED TOAST CRUNCH™ CHEESECAKE CUPCAKES RECIPE
From cookbookrecipes.wew.selfip.com
CINNAMON TOAST CRUNCH CHEESECAKE BITES - THE BEST BLOG RECIPES
From thebestblogrecipes.com
STUNNING 'CRUNCH CHEESECAKE' DESSERT TOTALLY BLOWS OUR MINDS
From delishably.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love