Breakfast Cereal Cupcakes To Go Recipes

Steps:

• Spray 22 regular-size muffin cups with cooking spray. In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted.
• Add marshmallows; toss until coated. Microwave uncovered on High about 1 minute 30 seconds, stirring after 45 seconds, until mixture can be stirred smooth.
• Immediately add cereals and peanuts; stir until evenly coated. Firmly press about 1/3 cup cereal mixture into each muffin cup. Cool about 1 hour or until firm. Pipe cupcake icing on each cupcake; sprinkle with decors. Store loosely covered.

Steps:

• Line a 12-cup muffin tin with foil cupcake liners. Fill ¼ of the way full with the cake batter. You want the baked cupcakes to not quite reach the top edge of the wrapper.
• Bake the cupcakes according to the package instructions. Remove from the oven at the lower end of what the box recommends, or when a toothpick poked into a cupcake comes out clean.
• In a gallon zip-top bag, crush the cereal into small crumbs.
• In a large bowl, combine the cereal crumbs and melted butter.
• Using the end of a wooden spoon or spatula, poke holes in the cupcakes.
• Fill the holes with the sweetened condensed milk.
• Top the cupcakes with the cereal crumb mixture and pack down with a spoon, creating a uniform crust.
• Individually wrap the cupcakes in plastic wrap.
• Chill the cupcakes in a cooler or the refrigerator until ready to eat.
• Enjoy!

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.

Steps:

• In small bowl, mix sugar and cinnamon.
• In medium microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereals and almonds until evenly coated. Microwave uncovered on High 2 minutes, stirring after 1 minute.
• Stir in sugar mixture and banana chips until evenly coated. Microwave uncovered on High 1 minute. Spread on paper towels to cool, about 15 minutes. Place in serving bowl; stir in blueberries. Store in airtight container.