Cereal Milk Tiramisu Cupcakes with Espresso Frosting

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cups sugar
• 1 cup cereal milk, see separate section
• 1 cup unsalted butter, softened
• 4 large eggs, room temperature
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp vanilla extract

• 2 cups milk
• 2 cups cornflakes

• 1 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 2 tbsp espresso, brewed and cooled
• 1 tsp vanilla extract

Method

1. 01
   Prepare the cereal milk by soaking cornflakes in milk for 20 minutes, then strain and reserve the milk.
2. 02
   Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
3. 03
   In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. 04
   Mix in the vanilla extract. Alternate adding the sifted flour, baking powder, and salt with the cereal milk, beginning and ending with the flour mixture.
5. 05
   Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. 06
   Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
7. 07
   For the espresso frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well.
8. 08
   Add the cooled espresso and vanilla extract to the frosting and beat until smooth and spreadable.
9. 09
   Once cupcakes are cool, frost them generously with espresso frosting and serve.