Cereal Poke Cupcakes
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
foil cupcake wrapper
gallon-sized resealable plastic bag
How to Make It
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.
Dry Measuring Cups
Liquid Measuring Cup
Zipper Storage Bags
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