So I’ve been thinking a lot about how I really want to make something with Cap’n Crunch cereal in it. Cap’n Crunch is one of my faves (along with Pops and Lucky Charms) and I haven’t had it in years! I was initially leaning towards making ice cream, but my freezer is too full right now and I just bought two pints of Haagen Daz (their vanilla and coffee are MY FAVORITES). So I decided to make cupcakes! It was also convenient because another birthday was coming up and I love giving baked goods as presents 🙂
When I made these, I didn’t have any buttermilk or regular milk on hand, so I looked up if it was possible to just combine almond milk with lemon (I’ve heard adding lemon to milk can substitute for buttermilk). Good news: it works just fine! I read into it a little further and learned that the reason some baking recipes call for buttermilk instead of regular milk is because it’s more acidic and that it creates a chemical reaction with the baking soda, which causes the batter to rise and come out more airy. I’m so disappointed that Alton Brown didn’t teach me this.
Also, a trick I learned to soften sticks of butter quickly (because real talk: I never remember to leave it out to soften and I don’t have the patience to wait when I do remember). You can put the entire stick butter (still in the wrapper) into the microwave and nuke it on the defrost setting for 10 seconds then turn it over for another 10 seconds and it’ll soften without overly melting the butter. Definitely a trick I’ll be using every time I bake!
I need to make something healthy for next week’s post. These cupcakes are definitely not helping me prepare for swimsuit season!