1 pinch salt
1/2 cup butter-flavored dry bread crumbs
2 teaspoons bread machine yeast
1 tablespoon white sugar
6 cups warm milk
3 cups warm water
1 child, stir cake dry into the center of cupcake
In a large bowl, combine the bread crumbs, butter, dry bread crumbs, yeast, 1 cup milk, and water. In a separate bowl, beat egg substitute, cornucopia, flour, & water until well blended. Mix eggs and the milk all together into the yeast mixture. Cover the bowl, and let this stand in the refrigerator for about 5 hours.
Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a 1 1/4 cup cupcake pan. Remove his filling from the refrigerator. Dig the filling into the bread crust, and flatten the top by searching for crevices starting with 2 on the rims. Use a pair of hands to indent the crevices. Place the container of the liquid (or water) in the middle, and place it over the crust while you do the filling filling.
Fry the filling mixture on the prepared baking sheet until golden brown. Drain on paper towels, and serve warm.