Cereal Killer. With no regrets.
I recently opened a package from my friends over at 1st Phorm. Inside was Loop D Fruit flavored Phormula-1. I had every intention on making a recipe that this first-class nutrition and supplement company would be proud of, until I opened the container and took a whiff. How in God’s name am I supposed to refrain from making a sweet treat when something smells that good? Initially, I thought of rice krispies, but that’s just child’s play. Then, my cupcake instincts took over. I tore through the cabinets for the sugar, flour, baking powder, and more – then, emptied the fridge of the last six eggs for their whites, and of course, nothing other than, whole milk.
Admittedly, this was a bold one and I wasn’t sure how it would end up. When I make my boozy cupcakes, there’s always the option of sampling the ingredients to the point of everything tasting like bourbon, Guinness, or champagne — so there’s no problems. This one, however, could be overwhelming. To my surprise, even the naked version of these cupcakes was delicious! Then topped with the frosting and garnish, it was a home run. To be clear, I do not keep fruit loops in my house. So yes, I sacrificed a dear friend and sent him out on an essential shopping run… where this sugar slammed cereal conveniently made it’s way onto the shopping list.
If you’re looking for a break in the diet that you should be sticking to, I am here to offer these up. It’s about balance after all… right? As a fat kid at heart and far from a medical professional, I definitely suggest tasting the batter if you decide to give it a go.
Cupcakes
6 Tbsp unsalted butter, room temp
2/3 cup vegetable oil
2 cup granulated sugar
1 Tbsp vanilla extract
2 1/3 cup flour
1/3 cup Phormula-1 Loop D Fruit
1 Tbsp baking powder
1 tsp salt
6 large egg whites
Preheat oven to 350 degrees (325 if you live at altitude like I do). Line 24 muffin tins. Beat butter on medium speed until creamy. Add sugar and oil until well combined. In a separate bowl, whisk together flour, Loop D Fruit, baking powder, and salt. Add milk to the butter mixture, mix well, then add the flour mixture. In a separate bowl, combine your egg whites until they form soft peaks, and fold them into the batter. Fill muffin tins 2/3 full. Bake 16-18 minutes, checking often.
Frosting
2/3 cup shortening
1 ½ tsp vanilla extract
3 1/3 cup powdered sugar
2/3 cup Phormula-1 Loop D Fruit
5 to 6 Tbsp milk
Cream shortening and vanilla extract together. Sift together powdered sugar and Phormula-1. Add dry mix to shortening mix. Slowly drizzle in milk while on medium speed until frosting is at the desired consistency.
Allow for the cupcakes to cool completely, then frost and garnish with fruit loops.
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