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
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
(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!
