Vanilla Cupcakes with Strawberry Filling and Cereal Milk Frosting

Makes 15
Ingredients:
Cereal milk:

• 1 cup Honey Bunches of Oats Strawberry, crushed, plus more for garnish
• 1-3/4 cup milk

Cupcakes:

• 1-1/4 cups cake flour
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, room temp
• 3/4 cup sugar
• 2 teaspoons pure vanilla extract
• 1/2 cup vegetable oil
• 1/2 cup cereal milk plus 1 teaspoon lemon juice, left to sit for a few minutes
• 1 (21 ounce) can strawberry pie filling (you won't use it all!)

Frosting:

• 5 tablespoons butter, room temperature
• 2 cups powdered sugar, sifted
• 3-4 tablespoons cereal milk

Directions:
First, make the cereal milk. Add the crushed cereal to a bowl and pour the milk over it; let steep at room temperature for 20 minutes.
Strain the mixture through a fine-mesh sieve, collecting the milk in another bowl. Using a spatula or your hand, wring the milk out of the cereal but do not force the mushy cereal through the sieve. You should have a little over a cup, though you need less than 3/4 cup for this recipe. (Feel free to drink the rest!)

To make the cupcakes, first preheat the oven to 350 degrees F and line two muffin pans with 15 cupcake liners.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed for 15-20 seconds.
Add the sugar and continue to beat on medium speed for about 30 seconds more.
Add the vanilla and oil and beat on medium speed for one minute, until well combined.
Reduce mixer speed to low and slowly add about a third of the flour mixture, mixing until incorporated.
Add half of the curdled cereal milk and mix until incorporated.
Repeat with another third of the flour and the remaining cereal milk, then finish with the rest of the flour mixture.
Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
Pour or scoop batter into the prepared pans. Fill liners to about 1/2 full (do not over-fill).
Bake 12-14 minutes, turning the pan halfway through, or until a toothpick inserted in the center comes out clean.
Let them cool in the pan for a couple of minutes, then remove to a cooling rack to cool completely.

To make the frosting, beat the powdered sugar and butter together in a mixer with a paddle attachment on medium-low speed until the mixture comes together and is well mixed.
Turn the mixer down to a slower speed, and add 2 tablespoons cereal milk into the butter mixture a little bit at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter and more luscious it becomes.

To assemble the cupcakes, carve out a cone-shaped hole in the delicate white cupcakes and spoon about a tablespoon of strawberry pie filling inside.
Apply the frosting generously to the cupcakes, then sprinkle the tops with crushed cereal.
Give the components a few minutes to get friendly, and devour.

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