With these cupcakes I had the same problem with soggyness that I had with the cookies. Again, they are meant to be served immediately or sprinkled right before serving so that they are crunchy and delectable. Instead, to make them less tedious, I made a few changes which I will list here in these easy-at-home recipes! (again, I made everything from scratch for practice, and if anyone wants those recipes just ask!)
Also, I decided against the Fruity PebBOWLS for now. My origional idea was to make a cupcake that looked like a little bowl of cereal with a little spoon made out of molding chocolate and fondant. I am simply not advanced enough to work with molding chocolate or fondant yet nor am I experienced enough to figure out a good way to keep the cereal crunchy without grinding it down. So therefore, I will be posting the recipe on the Fruity Pebblecakes!
These cupcakes are just a white cake mix with fruity pebbles mixed in. They are filled and iced with a marshmallow cream. On top, goes a little Fruity Pebble Treat ball. I decided to fill these cupcakes because it reminded me of hostess cupcakes which most definitely bring me back to my childhood.
1 box white cake mix
1/3 cup of water
1/4 cup of oil
1-3 cups Fruity Pebbles
1 can marshmallow cream icing
Follow directions on the box of cake
Mix in desired amount of Fruity Pebbles (about 1-1 1/2 cups)
Bake according to directions on box
Allow to cool before icing
While the cupcakes are baking, make your Fruity Pebble Treats. I got this recipe from Recipeezaar.com Do a half batch because you will not need that much (munch on whats left! yum!)
Ingredients (Fruity Pebble Treats):
3 tablespoons margarine or butter
1 (10 ounce) package regular marshmallows or 4 cups mini marshmallows
6 cups Fruity Pebbles cereal
Melt margarine in large saucepan over low heat
Add marshmallows and stir until completely melted
Remove from heat
Add Fruity Pebbles and stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into a small pan coated with cooking spray.
After cooling, cut out 1/2 inch pieces and roll into little balls
Meanwhile: Put about 1-3 cups of Fruity Pebbles in a food processor or blender, grind until it is completely ground up nice and fine
After cupcakes have cooled, fill a pastry bag with the marshmallow cream icing.
To fill cupcakes, push pastry bag in the top as far as it can go without puncturing the bottom, gently squeeze while slowly pulling up. Once you reach the surface, swirl to frost the cupcake.
Top the frosting with a Fruity Pebble ball (as if it were a cherry :)) and dust with ground up cereal
(Tip: Feel free to push a little Fruity Pebble ball in with the filling of the cupcake so that your cupcake has a little surprise in the middle!)
*I will be putting these changes I've into action when I make my Cinnamon Toast Crunch-Inspired goodies!
Enjoy your trip down your childhood memory lane folks!