Froot loop cupcakes

Ingredients

• 115 g unsalted butter, at room temperature
• 130 g white granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 200 g plain flour
• 1 cup ground Froot Loops
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 60 ml milk, soaked in Froot Loops
• 50 g Froot Loops
• 1 teaspoon vanilla extract
• 1 teaspoon raspberry extract
• 1 teaspoon grape extract
• 1 teaspoon lemon extract
• 1 teaspoon orange extract
• 1 teaspoon cherry extract
• 1 sachet dream topping
• 50 ml milk
• 190 g butter
• 150 g icing sugar
• 1/2 cup ground Froot Loops
• 1 teaspoon vanilla extract
• 1 teaspoon grape extract
• 1 teaspoon raspberry extract
• 1 teaspoon lemon extract
• 1 teaspoon orange extract
• 1 teaspoon cherry extract
• red food colouring

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Preparation

• Preheat the oven to 175C and line a muffin tin with liners.
• Cream the butter and the sugar together in a large bowl until light and fluffy, this should take about 3 minutes. Add the eggs one at a time, beating well after each addition.
• In a separate bowl combine the flour, crushed Froot Loops baking powder and salt. Add the dry ingredients to the butter and egg mixture, alternating with the milk. Beat in slowly until just combined, be careful not to overbeat! Fold in the extra Froot Loops and the various extracts.
• Fill the muffin liners and bake for 18-20minutes or until a toothpick is inserted into the middle and comes out clean. Allow to cool in muffin tin for 5 minutes and then turn out onto a wire rack until completley cool.
• Beat butter until softened, add icing sugar a bit at a time beating until creamy. Beat in crushed Froot Loops and the extracts.
• Beat in red food colouring to achieve that red Frooty Loop colour hehe.