By: Renee (Modified from Your Cup of Cake)
Prep Time: 15 min
Cook Time: 15-18 min
Servings: 24 Cupcakes
- 3 eggs
- 1/3 cup oil
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- Vanilla Cake Mix (not white cake mix)
- 1 ½ teaspoon cinnamon
- ¼ cup finely sifted Cinnamon Toast Crunch cereal (optional)
- (Crush the cereal in a bag or use a food processor and then sift out ¼ cup)
Cinnamon Toast Crunch Buttercream:
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- ⅔ cup finely sifted Cinnamon Toast Crunch powder
- (Crush the cereal in a bag or use a food processor and then sift out ⅔ cup)
- Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
- In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
- Mix in sour cream.
- Add cake mix and cinnamon and mix until smooth.
- Stir in lightly crushed cereal.
- Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
- Meanwhile, for the buttercream icing, beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.
- Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.
- This also makes great mini cupcakes and cake as well. The mini-muffins were popable and great even without icing (turning them into muffins I suppose) and the cake is really moist. We made a layer cake out of it.
- If making muffins, less bake time is needed. If making a cake, more bake time is needed.
Prep Time: 20 minutes
Bake Time: 60 minues
- 2 lb fresh, ground spicy pork sausage
- 1 cup uncooked long-grain rice (I used instant with no problem)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28 ounce) can whole peeled tomatoes, crushed (can also use crushed tomatoes)
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- Preheat oven to 350 degrees
- In a large skillet, brown sausage and drain grease.
- Stir in rice, onion, garlic and peppers. Cook 5 minutes.
- Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9×13 inch pan.
- Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.
* If you don’t want it too spicy, you can either cut back on the cayenne pepper or you can get less spicy sausage