1. Place cereal into large zipper-type storage bag. Using a rolling pin, slightly crush cereal to about 375 ml (1 1/2 cup).

2. Prepare cake mix according to package directions. Mix cereal into batter. Portion evenly into 6 cm (22") muffin-pan cups lined with cupcake liners (do not overfill).

3. Bake according to package directions, about 18 to 25 minutes or until lightly browned and wooden pick inserted near centre comes out clean. Remove from pan and cool on wire rack.

4. Frost and decorate with additional cereal, candies and sprinkles.

YIELD: 24 cupcakes

PER SERVING: (1 cupcake)

215 Calories

9.5 g Fat

30 g Carbohydrate

0.2 g Dietary Fibre

2.0 g Protein

Nutrient analysis includes frosting but does not include toppings/sprinkles.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.