Petitchef

Froot loop cupcakes

Other
2 servings
35 min
25 min
Very Easy

Ingredients

Number of serving: 2
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

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.

Photos

Froot Loop Cupcakes, photo 1Froot Loop Cupcakes, photo 2

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