Skinny Baker: Perfect Spring Time Cupcakes.

Recipe time!!!

I was hoping to share this recipe a while back but I've been so busy-busy-busy running back and forth between my two shops, making cakes, baking cupcakes, and shoveling snow...which by the way: sick of it! I'm hoping to not see snow again for a looooong time.
I've been putting my energy on not only the daily operations of my business but branching out into other projects, one of which I was hoping to unveil back in February but it's a bit behind schedule but I PROMISE you-it will be worth the wait!
Spring is just around the corner and what a better time to whip up some new and exciting recipes!

To give you a little background on these Fruity Pebbles cupcakes, and a teaser on other bigger and better news (more on that later, I promise!), several months back I was contacted by a consumer products PR firm located New York City that represents global brands including Post Cereals and they expressed interest in having me to develop recipes using their clients' products, how cool is that?! I'm so excited!!! CAN'T WAIT to see my recipes on their website! There's MUCH more to come!

For this collaboration I received a pack of goodies that included a box of Fruity Pebbles so I created this fun, colorful, playful and of course DELICIOUS recipe. I had these cupcakes for breakfast FOR DAYS and we included them in our stores menu for almost a month! Huge hit!

These cupcakes are incredibly fluffy, light and moist and not too sweet and once baked the Fruity Pebbles cereal remains crunchy. Paired with the Cotton Candy flavored buttercream- these cuppies make your childhood dreams come to life. I would love for you to try them and let me know how you like them <3

Much love, Ady

Fruity Pebbles Cupcakes

Yields 30 cupcakes

Cupcakes

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
¼ cup vegetable oil
1 tablespoon vanilla extract
1/2 teaspoon almond extract
8 ounces unsalted butter (2 sticks)
1-1/2 cups sugar
5 large eggs
2 cups crushed fruity cereal

Cotton Candy Icing

1 lb unsalted butter
2 tablespoon cotton candy syrup
1 tablespoon cotton candy extract
1 tablespoon vanilla extract
1/2 teaspoon almond extract
¼ teaspoon liquid red food color
½ teaspoon salt
1 lb powdered sugar

Cupcakes
Preheat oven to 325 degrees F and line a cupcake pan with 30 regular cupcakes liners. Sift the flour, baking powder and salt into a bowl and set aside. Place cereal in a food processor until is half crushed and add to flour mixture.
Combine milk, oil, vanilla, and almond extract into another bowl and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter and sugar until the mixture is lighter in color and fluffy, about 7 minutes on medium-high speed. Lower the speed to medium and add one egg at a time, scrapping down the sides of the bowl after each addition until fully incorporated, about 2 minutes. Turn the mixer to the lower speed, add the flour mixture and the liquids, alternating between the two, beginning and ending with the flour.

Evenly scooped cupcakes

Fill the 30 regular size cupcake liners 2/3 full with batter and bake for 20-22 minutes, until golden and baked through. Cool cupcakes completely.

Icing

Whip the butter in the bowl of an electric mixer fitted with a paddle attachment at medium-high speed until the butter is light and fluffy, about 7 minutes; lower the speed and add syrup, cotton candy, vanilla and almond extracts, food color and salt and beat until fully incorporated; stop the mixer and scrape the side, add the powdered sugar and beat for 3 more minutes. Stop and scrape the sides of the mixer and mix for 5 more minutes at medium-high speed. Put the icing into a pastry bag fitter with a large metal tip.