Before I started baking, I wanted to make sure I was on track with the flavor profile so I tried a handful
Kaylee was also interested in a treat... (don't worry, she got one that was more salmon inspired than salty-sweet inspired.)
They were a huge hit at work! Seriously, nothing makes me happier than brightening people's day with a sweet treat.
Chex Mix Cupcakes
(adapted from Cupcake Project)
Makes 16 cupcakes
1 c. sugar
1 c. all-purpose flour
1 c. food-processed Chex Mix
1/2 tsp. baking soda
1 1/2 tsp baking powder
1/2 c. unsalted butter, room temperature
2 large eggs
1 c. milk
Preheat oven to 350 degrees F. In a medium-sized bowl, mix sugar, flour, ground Chex Mix, baking soda, baking powder, and butter until combined. Mix in egg. Mix in milk, a little at a time.
Fill cupcake liners 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in cupcake tin for a few minutes. Then remove to a cooling rack, and let cool completely.
Chocolate Buttercream Frosting (vegan)
(from Vegan Cupcakes Take Over the World)
Makes enough for 2 dozen cupcakes
1/4 c. margarine, softened
1/4 c. shortening
1/2 c. unsweetened cocoa powder (sifted if there are clumps)
2 1/2 c. powdered sugar, sifted
3 Tbsp soymilk
1 1/2 tsp vanilla extract
Cream together the margarine and the shortening until well combined. Add the cocoa powder and incorporate well. Add the powdered sugar in about 1/2 cup batches and beat well, adding a little splash of soymilk after each addition. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy (about 3 minutes with a hand mixer, 7 minutes if mixing with a fork).
To finish cupcakes:
Mini chocolate chips
Pipe frosting on top of cooled cupcakes. Top with sea salt, mini chocolate chips, and a few Chex Mix.
To note, top off with Chex Mix no more than a few hours before serving. More than that and the Chex Mix gets soggy, and nobody wants that!