Fruity Pebbled Cupcakes
Vanilla cupcakes flavored with fruity pebble milk and flakes
Servings Prep Time
12 cupcakes 40 minutes
Cook Time Passive Time
15 minutes 45 minutes
Servings Prep Time
12 cupcakes 40 minutes
Cook Time Passive Time
15 minutes 45 minutes
Ingredients
Instructions
  1. Preheat the oven to 350F and line a cupcake pan.
  2. Combine the almond milk and 1 cup of fruity pebbles in a small bowl and allow to soak for 30 minutes. After 30 minutes strain through a sieve into a bowl to obtain almond milk. Measure out 1 cup of the fruity pebbled almond milk to use in the cupcakes and discard the rest.
  3. Cream together the butter and sugar in a mixing bowl until fluffy. Pour in almond milk and vinegar and mix until combined. The milk will curdle due to the vinegar but this is a good thing!
  4. In a separate bowl combine flour, baking powder, baking soda and salt. Slowly pour the dry ingredients into the wet and mix until batter comes together.
  5. Pour the remaining 1/2 cup of fruity pebbles into the batter and stir gently with a spoon to combine. Spoon the batter into cupcake pan and bake at 350F for 15-18 minutes. Allow the cupcakes to cool and frost with your favorite frosting!