April 8, 2012

Fruity Pebbles Cupcakes with Sour Cream Frosting

Fruity Pebbles cereal is a favorite from way back. When I was a kid, a box of these would be gone in no time.  So when the time came for cereal to make its way into my cupcakes I didn't have to give it much thought. I've also been very intrigued lately by Momofuku Milkbar's cereal milk and made some of my own to incorporate into this recipe.
I used a vanilla cupcake recipe from the Cupcake Project and added about 3/4 cup of ground Fruity Pebbles cereal.  The cereal milk substitution was fairly simple.  I poured a bowl of Fruity Pebbles into one cup of milk and let it sit in the refrigerator for a couple of hours.  The milk really intensified the flavor and infused the cupcakes with even more Fruity Pebbles goodness.

Ultimate Vanilla Cupcake recipe from the Cupcake Project; minus the vanilla bean and with Fruity Pebbles cereal milk instead of regular whole milk:
-Preheat oven to 350 degrees
-1 cup sugar
-1 3/4 cup cake flour
-3/4 cup ground Fruity Pebbles
-1 1/2 tsp. baking powder
-1/2 tsp. baking soda
-1/2 tsp. salt
-1/4 cup unsalted butter (room temperature)
-2 large eggs (room temperature)
-1/3 cup full-fat sour cream
-1/4 cup canola or vegetable oil
-1 Tbsp. pure vanilla extract
-2/3 cup whole milk, infused with Fruity Pebbles (or any kind of cereal)

Whisk the dry ingredients and add the butter until you get a somewhat crumbly mixture. In a separate bowl whisk the eggs, sour cream, vegetable oil and vanilla.  Combine the flour mixture and the liquid mixture and beat on medium speed until just combined; gradually add the milk and beat on slow speed until just combined.  Bake at 350 degrees for approximately 18-22 minutes.

Sour Cream Frosting:
-1/4 cup unsalted butter (room temperature)
- 1 cup sour cream
- 2 cups powdered sugar
-1/2 tsp. pure vanilla extract

Cream the butter until very fluffy and then add the sour cream.  Beat this for several minutes and gradually add the powdered sugar.  You can add or subtract as much sugar as you need depending on your taste. I read over several sour cream frosting recipes to get an idea of the ingredient ratios and then mixed this one together and taste-tested it until it felt right. The frosting is not as thick as a buttercream and slightly drippy.  It was the perfect consistency for dipping the tops of the cupcakes into the bowl of frosting; which made the frosting process very simple.  If you want a thicker frosting I suggest using a whole stick of butter, less sour cream, and more powdered sugar to thicken it up.

Someone should make a Fruity Pebbles Cupcake-scented candle, that's how fragrant it was.  The batter was a beautiful rose color. The baked cupcake lightened up in color just a bit but smelled heavenly, and if you look closely you can see little tiny flecks of all the multi-colored pebbles.
I'd say these cakes definitely taste best hot-out-of-the-oven.  I always try at least a one-bite taste test. I had one cupcake that was shaped funky so I pulled off the top when it was fresh from the oven and lathered on some sour cream frosting, yummers.  The frosting kinda melted into the cupcake, double yummers.
Party on the dining room table and a party in my mouth.  Although I chose Fruity Pebbles, any cereal that can be ground to a fine powder would work in this recipe.

Rainbow sprinkles on steroids.  Makes me want to sing Happy Birthday!

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