Captain Crunch Cupcakes Recipe 42

Steps:

• Preheat oven to 350. Line 24 muffin tins with baking cups and set aside. Using a food processor or a large Ziploc bag and rolling pin, crush 2 cups of the cereal very finely (to a cornmeal consistency). In the bowl of a mixer, add the cake mix, crushed cereal, buttermilk, eggs, and oil. Beat on low speed about one minute, stopping to scrape down sides of the bowl. Increase speed to medium and beat 2 minutes more. Fold other 2 cups on uncrushed cereal into the batter. Fill liners 2/3 full and bake for 12-15 minutes or until tops spring back when lightly touched. Allow to cool on cooling racks. To Make Frosting: 2 sticks butter, at room temperature (I used salted) 1 cup peanut butter 1 teaspoon vanilla 1/4 cup milk 4 cups powdered sugar 7 oz jar marshmallow creme In the bowl of a stand mixer, beat the 2 sticks of butter, peanut butter, milk, and vanilla on medium low speed until well blended. Slowly add powdered sugar and beat on low until just barely blended. Increase speed until medium and beat for about 2 minutes, until light and fluffy. Fold in Marshmallow Creme, not fully combining to allow for a swirl of marshmallow throughout. Frost cupcakes generously and add a sprinkle of cereal to the top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed cereal crumbs in a large resealable plastic bag. Add chicken breasts to bag, one at a time. Seal bag and shake to coat. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

Steps:

• Pour all ingredients over ice, shake and strain into a rocks glass.

Steps:

• Take the flour, onion powder, and garlic powder and mix it together. Set it aside.
• Take the egg whites and milk and mix it together then set it aside.
• Take the captain crunch and corn flakes mix them together and then crush them into a fine breading.
• Dip your chicken in the flour mixture.
• Then dip your chicken into the egg wash.
• Then coat your chicken with the bread crumbs.
• Bake it at 350 degrees for about 20 minutes turning the chicken over at 10 minutes. Serve as an appetizer or meal.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease three baking sheets.
• Process the cereal in a food processor or blender until a fine crumb is achieved. Whisk the cereal crumbs together with the bread flour, baking powder, and baking soda in a mixing bowl; set aside.
• Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the other with the vanilla. Mix in the flour mixture until just incorporated. Drop by heaping spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.