Plan old cupcakes are boring. Sure you can add citrus essence, strawberry, etc. to change them up a bit, but still boring none-the-less. I wanted to make something fun and cute and delicious for the boys to enjoy. I just didn’t want them to be plain. So, I decided to make Fruit Loop Surprise Cupcakes.
What is this insanity I speak of? Cupcakes filled with Fruit Loop cereal bar and topped with fruit loop rings. Totally adorable and delicious.
I didn’t use just any cake mix either! I used my Pan Di Spagna recipe. I changed it up just a little bit because I wanted white cake and not yellow cake. What we ended up with was the fluffiest, and moistest cupcake EVER!
So if you want to try something new and different I would totally recommend trying out these cupcakes.
- 6 Fruit Loop Cereal Bars - Cut into 1/2 inch squares
- Loose Fruit Loop Cereal
- 4 Large Eggs - Separated (For this recipe you will need ONLY the whites)
- 3/4 cup sugar - Divided
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- Pinch salt
- 1/2 Cup Flour
- 1/2 Cup Cornstarch
- Frosting of your choice.
- Preheat oven to 375 degrees
- In a large bowl or container, combine the flour and cornstarch and sift once to aerate.
- In another bowl beat the egg whites with the salt and sugar until they form soft peaks.
- Begin to beat faster, and add the remaining sugar slowly, beating until the egg whites form firm peaks.
- Add the Vanilla extract
- Sift the flour and cornstarch over the eggs and fold them in gradually.
- Line your cupcake tins with liners and add 1 TBSP of batter in each one
- Place a fruit loop square and cover with remaining batter.
- You should fill until 3/4 of the way from the top
- Bake the cupcakes at 375 degrees for 30 to 40 minutes
- Allow cupcakes to cool completely before frosting and topping.
- You can use whatever frosting you'd like. I made a cream cheese frosting for these cupcakes.
I think next time I will make some chocolate ones with a Rice Krsipy Treat center. Not sure yet. But you all know how much I love experimenting in the kitchen!
I’m still playing around with the Pan di Spagna recipe. I want to see how many times I can change it and transform it into something else.
It is a very delicate recipe, and sometimes tweaking it too much can really mess it up. I just want to improve it and bring you guys the best of the best recipes that I can come up with.
In the case of this recipe. We didn’t use the yolks. The reason for that was because the yolks is what gave the cake the yellow color. As I had said, I wanted a white cake.
It seems like the Fruit Loop cereal bar stayed intact and the only thing that melted was the “milk”. I think it really helped keep the cupcake moist too. The boys were really “surprised” when they bit into it.
In fact they loved them so much that when Chris and I went to get one, they were all gone.
I guess the surprise was on us!