Monday, March 15, 2010

homemade fruit fun-fetti cakes

Why oh why do fun-fetti cakes taste sooo much better than plain old vanilla? I'm not even a fan of sprinkles or crunchy bits in my cupcakes but there is something so magical about little bits of rainbow in a happy cake of sweet. Follow us to the end of the rainbow for a scrumdilly-delicious recipe.

You will need:
1/4 pound of butter
2/3 cups sugar
1 teaspoon vanilla
2 eggs
1/3 cup of milk
2 tablespoons plain or vanilla yogurt
1 1/2 cup of flour
1 teaspoon baking powder
1 cup fruit loopy cereal
large bowl for mixing
wooden spoon or handmixer
small sandwich bag
heavy plastic cup or rolling pin
muffin pan
cupcake liners or oil to grease the pan

scrumdilly-do it:
Set your oven to 350 degrees to preheat and gather your ingredients.Grease a 12 cup muffin tin or dig out your prettiest cupcake liners and place one in each cup.Dump your fruit loopy cereal into the sandwich bag, seal and smash it up with the rolling pin. You do not need to roll the pin, just smash up the cereal. Pour into small bowl and set aside.Beat butter, sugar and vanilla then add your eggs. Mix well and add your yogurt. Next up one cup of flour plus baking powder then milk, then the remaining flour. Scrape the sides and get it all mixed together.Dump your small bowl of loopiness into the batter and mix with a large wooden spoon.Dollop the batter into your twelve muffin cups. You can fill these to the top as they do not rise too much and should not spill over. Place in preheated oven for thirty minutes and remove to cool.Once cool you can enjoy them as they are or whip up a batch of whipped cream "frosting" then top with more cereal. Whatever you choose, it's all quite tasty! These cakes cook to a nice crunchy top with a slightly sweetened cake inside, while the cereal adds a chewy texture. If your tots are not fans, omit the cereal for next time or try some other mix in. Using whipped cream for the frosting adds a bit of pretty and texture without breaking the sugar long as you only ad a small teaspoon of the sweet stuff. Enjoy!

1 comment:

  1. Thankfully my 3 year old hasn't seen the pics of these yet, or she'd insist on making them yesterday already. :>) I linked to them on my weekly roundup - thanks for sharing!