You had me at cupcake...

     

     Nothing says Sunday morning like homemade, warm and cinnamon dusted French Toast.  Unfortunately, in the midst of baseball playoffs, a sit down, home cooked big breakfast is out of the question.  I'm lucky if I can toss a toasted bagel at one of my anxious players on their way out the door to an early morning game.  To satisfy my constant craving for this weekend treat I decided to concoct a recipe that would bake it in a 'to-go' format.

 

     While not your traditional French Toast, these take-out tidbits pack in some wholesome flavour and good for you blueberries as well.  They even have cereal in them so technically they really are a breakfast food!  Whatever your reasoning, bake up a batch and you'll soon see what I mean.  These cupcakes hit it out of the ballpark.

 

Blueberry French Toast Cupcakes
 

For the cupcakes:

3 eggs

1/3 cup oil

¾ cup buttermilk

1 teaspoon vanilla extract

¾ cup sour cream

1 French Vanilla Cake Mix

1 ½ teaspoon cinnamon
1 cup fresh or frozen blueberries

• Preheat oven to 350 degrees and line pans with decorative cupcake liners (grease proof work best)
• In a large bowl, gently combine eggs, oil, buttermilk and vanilla
• Mix in sour cream
• Add cake mix and cinnamon and mix until smooth
• Fold in blueberries
• Fill cupcake liners ¾ full and bake for 17-20 minutes, or until an inserted toothpick comes out clean
• Allow to cool in pan for 10 minutes before removing
• Cool cupcakes completely before frosting

For the Frosting:

8 oz cream cheese, softened

½ cup butter, softened

2/3 cup Cinnamon Toast Crunch cereal, powdered
(Crush the cereal by placing it in a resealable plastic bag and using the back of a spoon to flatten it into a fine powder) *you'll need extra for garnishing

1 teaspoon vanilla extract

3 cups powdered sugar

1 cup blueberries, some for blending, some to garnish

• Beat cream cheese and butter until combined and fluffy
• Stir in Cinnamon Toast Crunch cereal powder
• Add vanilla
• Mix in powdered sugar, 1 cup at a time
• Put a handful of blueberries into a blender and puree them until liquefied
• Add blueberry liquid to frosting a few tablespoons at a time until you reach your desired colour and consistency
• Adjust the consistency using a teaspoon or two of milk if it is too thick and a bit more icing sugar if it is too thin
• Pipe onto cooled cupcakes and top with a sprinkle of Cinnamon Toast Crunch powder and extra blueberries

 

Grab & Go!

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