Cornflake Cupcakes

You need to do something when you don't have enough cereal for another meal.

Corn Flake Cupcakes

What you need:

3 cups flour

4 1/2 teaspoons baking powder

1 teaspoon salt

2 sticks unsalted butter, at room temperature

2 1/2 cups sugar, divided

4 eggs

1 tablespoon vanilla

1 cup milk

1/2 cup corn flakes, plus more for decorating the cupcakes

2 cups heavy cream

What you do:

Preheat the oven to 350, line a muffin pan with cupcake liners. In a large bowl, whisk together the flour, baking soda and salt. In a bowl with an electric mixer fitted with a paddle attachment, cream the butter and one cup of sugar together until pale and fluffy. Add the eggs one at a time, mixing completely. Then add the vanilla. Combine the milk and cornflakes in a measuring cup, allowing the cereal to become soggy. In the additions, add the flour to the butter mixture. After the first and second flour addition, add half of the milk and cereal mixture. Make sure you end with the last third of the flour mixture. Makes sense right?

Divide the batter among the cupcake liners and bake for 25 minutes. While the cupcakes are baking, work on the frosting. In a bowl with an electric mixer fitted with a whisk attachment, beat the heavy cream and 1/2 cup sugar on high speed until soft peaks form. Once the cupcakes cool, frost with the heavy cream and sprinkle more cornflakes to decorate it.