Cornflake Cereal Milk Cupcakes Recipe!

Hello lovelies,

You guys have heard of Crumbs & Doilies, right? If you know, you know but if not, where have you been? are you okay? (Only joking).

For those of you who haven’t heard of them before: Crumbs & Doilies is an amazing bakery in Soho, London which is founded by the equally amazing baker and youtube sensation Jemma Wilson (also known as Cupcake Jemma). They are renowned for their incredible range of cakes, cupcakes and brownies.

Since falling truly in love with baking, there’s a few different bakeries I’ve wanted to visit and you guess it… Crumbs & Doilies is one of them! Their team who work on their content creation (instagram posts & youtube videos) are very good at enticing me in, I find myself scrolling down their pages for hours. I can only begin to imagine how incredible their shop is.

I may not have been able to get to their bakery as of yet BUT towards the end of last year, Crumbs & Doilies brought out their own recipe book and you can only imagine my excitement. So, you best believe I was on that pre-order list awaiting the release day so it would turn up, on my doorstep and I could get into my kitchen and create some Crumbs & Doilies magic.

So, I’ll give you one guess as to where todays recipe has originated from… I bet you can’t, can you? Okay, I’ll be kind and let you in on the secret – Crumbs & Doilies new cookbook, of course!

All their recipes have inspired me greatly and believe me, I’ll be sharing more throughout the year. But, one recipe which jumped out at me straight away was these ‘cereal milk cupcakes’. I love how unique they are, I’d never have thought of doing this myself and quite frankly, I’m so bloody impressed. You’ll know exactly what I mean when you read through the recipe.

Let’s leave the obsessing there and get into the baking, shall we? You know the drill, keep scrolling down:

Category: Sweet Treat

Serves: 16

Prep Time: 60 Minutes

Cook Time: 20-25 Minutes

Decorating Time: 15 Minutes

Overall Time: 1Hour 45Minutes

Ingredients You Need For Cereal Milk:

  • 100g Of Cornflakes
  • 20g Of Brown Sugar
  • 400ml Of Milk

Ingredients You Need For Crumb Base:

  • 50g Of Cornflakes
  • 50g Of Digestive Biscuits
  • 50g Of Butter, Melted

Ingredients You’ll Need For Cupcakes:

  • 226g Of Butter / Stork
  • 226g Of Caster Sugar
  • 4 Large Eggs
  • 1tsp Of Vanilla Extract
  • 226g Of Self-Raising Flour
  • 1tsp Of Baking Powder
  • 4tbsp Of Cereal Milk
  • 50g Of Cornflakes

Ingredients You Need To Decorate:

  • 150g Of Unsalted Butter
  • 300g Of Icing Sugar
  • 1tsp Of Vanilla Extract
  • 4tbsp Of Cereal Milk
  • 50g Of Cornflakes

How To Make Cereal Milk:

  • Firstly, gather together your equipment and ingredients and preheat the oven to 160C / 140C Fan / Gas Mark 3.
  • Secondly, spread 250g of cornflakes onto a baking tray and place into the oven for 15 minutes.
  • When the 15 minutes is up, take the tray out the oven and leave to cool.
  • Now they’ve fully cooled, place 100g of the baked cornflakes into a saucepan alongside 20g of brown sugar and 400ml of milk and place over a medium/high heat and bring to the boil.
  • Once boiling, turn the heat to a low/medium heat and allow the mixture to simmer for 30 minutes (TIP: make sure to stir occasionally as you don’t want the mixture to burn).
  • After 30 minutes of simmering, pour the cornflake mixture through a sieve into a bowl to strain off any lumpy bits of cornflake.
  • Leave the cornflakes in the sieve to allow it to continue dripping whilst you make your crumb base and cupcake mixture.
  • Place the sieve and bowl to one side.

How To Make The Crumb Base:

  • Place 50g of baked cornflakes and 50g of digestive biscuits into a food processor and blitz until a fine crumb (TIP: if you don’t have a food processor, you can place them into a ziplock bag or bowl and crush with a rolling pin into a fine crumb).
  • Now, add the fine crumb into a bowl with the 50g of melted butter and mix together until a wet sand consistency.
  • Put your chosen cupcake cases into your cupcake tin.
  • Divide 1tbsp of the crumb between each of the cupcake cases and using the back of a spoon or rolling pin, press the crumb down firmly (like you would a cheesecake base).
  • Set to one side.

How To Make The Cupcakes:

  • In a large bowl, using an electric whisk, beat together the 226g of butter with 226g of caster sugar until lighter in colour and fluffy in texture.
  • Next, one at a time, beating well between each addition, add the 4 eggs and 1tsp of vanilla extract.
  • Now, mix the 226g of self-raising flour and 1tsp of baking powder into the mixture until combined.
  • Going back to the cereal milk, using a spatula, press down on the cornflakes to remove any excess liquid.
  • Remove the sieve from the bowl and discard the soggy cornflakes.
  • Give the cereal milk which is in the bowl a little stir and mix in 4tbsp of the cereal milk into the cupcake batter. Set aside the rest of the cereal milk.
  • Using a spatula, fold 50g of baked cornflakes into the cupcake batter.
  • With a spoon, divide the cupcake batter between each of your cupcake cases until the cake batter is completely used up.
  • Place your cupcakes into the oven and bake for around 20-25 minutes until a skewer placed into the centre comes out clean.
  • Once baked, take out the oven and allow to cool for 5 minutes in the tin before transferring onto a wire rack to cool further.

How To Decorate The Cupcakes:

  • When the cakes have completely cooled, it’s time to decorate.
  • Place 150g of unsalted butter into a large bowl and using an electric whisk, beat the butter for 5 minutes to loosen.
  • Now, slowly add the 300g of icing sugar, beating well between each addition until a smooth buttercream forms.
  • Add 1tsp of vanilla extract and 4tbsp of cereal milk and beat again until incorporated.
  • When your happy with your buttercream mixture, place a 2D piping nozzle into a piping bag and place the buttercream into the piping bag.
  • Pipe a buttercream swirl on top of each of the cupcakes.
  • Finally, when all the cupcakes are iced, add the remaining 50g of baked cornflakes onto one side of each of the buttercream swirls.

That’s your Cornflake Cereal Milk Cupcakes prepared, baked and decorated, ready for you to enjoy!

I know this recipe can look daunting as it’s so long but please don’t sleep on these cupcakes!

These are like nothing I’ve ever tried before. They are genuinely like taking a bite of your breakfast cereal in the morning with the added sweetness of a crumb base and silky smooth buttercream. What more could you possibly ask for?


Cupcake Jemma’s Website:

Cupcake Jemma’s YT:

Crumbs & Doilies Book:

Let me know in the comments below if you make these cupcakes yourself and if you do, let me know your thoughts on them. Is this not the best twist on a cupcake?

Sending you all tons of love & hugs as always,

Elle xo


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