“Splish splash, I was taking a bath,” sang granola as it flopped around in some milk – content with his lot only until he saw something else going on in the kitchen.
“Wheeeeee!” screamed the pineapple while it hung in midair during an upside down flip.
“Yaahoooo!” cried the inverted plum, holding on tightly to a cinnamon cake as it swung around.
Granola looked up at me, pleading, “Can I go upside down, too?” “Of course, my friend!”
For these granola upside down cupcakes, I adapted a vanilla sour cream cupcake recipe from Seriously Simple Holidays by Diane Rossen Worthington. My adaptation has a strong cinnamon flavor and a morning-with-coffee feel.
For the granola in these cupcakes, I used a homemade granola recipe. However, these upside down cupcakes would also work with store-bought granola (I provide instructions for using either granola). The granola will be slightly more moist in the homemade option because it starts off unbaked and bakes in the cupcake.
Another granola cupcake recipe is coming soon!