1 box white cake batter, prepared according to package instructions
2 cups sugar-coated corn flakes cereal (50 g)
6 tablespoons butter, melted
1 can sweetened condensed milk
Special Equipment
foil cupcake wrapper
muffin tin
gallon-sized resealable plastic bag
plastic wrap
Nutrition Info
Calories 327
Fat 12g
Carbs 53g
Fiber 0g
Sugar 34g
Protein 3g
How to Make It
1. Step
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.
2. Step
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.
3. Step
In a gallon zip-top bag, crush the cereal into small crumbs.
4. Step
In a large bowl, combine the cereal crumbs and melted butter.
5. Step
Using the end of a wooden spoon or spatula, poke holes in the cupcakes.
6. Step
Fill the holes with the sweetened condensed milk.
7. Step
Top the cupcakes with the cereal crumb mixture and pack down with a spoon, creating a uniform crust.
8. Step
Individually wrap the cupcakes in plastic wrap.
9. Step
Chill the cupcakes in a cooler or the refrigerator until ready to eat.
