Mind Stone Cereal Cupcakes
Mind Stone Cereal Cupcakes
Is anyone else loving WandaVision?? I think I've spent more time talking about the show than the entirety of its run time thus far! If you haven't checked it out yet, you definitely need to! These fun Captain Crunch cupcakes topped with a Mind Stone would be a perfect accompaniment to a marathon!
These cereal milk cupcakes are topped with a vanilla buttercream, Captain Crunch Berries, and a candy melt Mind Stone! They're a perfect nostalgic treat to go along with the nostalgic nods to classic TV in the show!
Servings: 16 Cupcakes
Prep Time: 1.5 Hours
Total Time: 4 Hours
Ingredients
Cereal Milk Cupcakes
1 cup unsalted butter, room temperature
4 eggs, room temperature
1 + 1/2 cup whole milk, room temperature
1/2 cup Captain Crunch
1 + 3/4 cups cake flour
1 + 1/4 cups all-purpose flour
1 + 3/4 cups granulated sugar
2 + 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
Vanilla Buttercream
1 cup salted butter, room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
3 tablespoons heavy whipping cream
1 cup Captain Crunch Berries
Yellow candy melts
Gem stone silicone mold
Instructions
Cupcakes: Melt 8 ounces of yellow candy melts in the microwave or using a double boiler. Fill a gem silicone mold with the candy melts. Allow to harden at room temperature (~2 hours).
Cupcakes: In a large bowl, combine 1 + 1/2 cups of milk and 1/2 cup of Captain Crunch Berries. Set aside for at least 15 minutes before you start baking.
Cupcakes: Preheat the oven to 350°F. Prepare cupcake tins with 16-18 liners. Set aside.
Cupcakes: In a medium bowl, mix together cake flour, all-purpose flour, and baking powder. Set aside.
Cupcakes: In a large bowl, beat unsalted butter with granulated sugar until smooth and creamy (3-5 minutes). Add 2 eggs and beat until just combined, then add remaining 2 eggs and do the same.
Cupcakes: Add half of the dry ingredients to the wet ingredients and mix until just combined.
Cupcakes: Remove 1 cup of milk out of the bowl with the cereal. You can throw the remainder away.
Cupcakes: Add the milk, vanilla extract, and salt, beating until just combined. Fold in the remaining flour mixture.
Cupcakes: Fill the liners about 1/2-3/4 of the way full with the cupcake batter. Don't overfill or the batter could spill over when baking. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add vanilla extract, and heavy whipping cream. Add 4 cups total of powdered sugar in increments.
Assembly: Fill a bowl with 1 cup of Captain Crunch. Fill a piping bag with a large round tip with about 1/2 of the buttercream.
Assembly: One cupcake at a time, pipe a swirl of white buttercream onto the top. Roll the buttercream in the bowl of cereal, covering the sides and the top. Place the cupcakes in the freezer or fridge for 20-30 minutes to set.
Assembly: Pipe a dollop of buttercream onto the top of each cupcake.
Assembly: Top with a candy melt Mind Stone.
Enjoy!
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