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Lucky Charms Cereal Cupcakes

Recipes

Lucky Charms Cereal Cupcakes

Fred Chang

Photos and words by Corinne Ognibene

Imagine a bowl of Lucky Charms cereal. The swirling of marshmallows creates a rainbow of color in your milk—it looks like spring in a bowl. That is what I was channeling when I made these cupcakes. They are a much-needed reminder that spring is around the corner. Not to mention, if you, like any normal human being, enjoy the taste of Lucky Charms, it is infused in every layer, from the cake to the frosting and all over the top, so you’ll enjoy these.

For the cupcakes
½ cup whole milk
1 cup Lucky charms
1 ¼ cup all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
½ vegetable oil
1 cup lucky charms marshmallows (optional)

Directions:

Preheat oven to 350°F. Line a cupcake tin with cupcake liners.

Steep the Lucky Charms in the milk for 20 minutes, stirring halfway through. After 20 minutes, strain out the cereal and set the milk aside.

Whisk the flour, baking powder, baking soda and salt together. Set aside.

Beat together the eggs, sugar, vanilla and vegetable oil until combined. Add half of the flour mixture and the vegetable oil, mix until almost combined. Then add the rest of the flour mixture and cereal milk, mix until just combined.

Optional step: Separate out a cup of lucky charms marshmallows from the rest of the cereal. Toss them in a pinch of flour. Add them to the batter and fold until dispersed through the batter.

Divide batter evenly in the prepared cupcake liners. Bake for 18-20 minutes. You can rotate the pan 180° halfway through baking to ensure evenness.

Let cool in the cupcake tin for 10-15 minutes, then transfer to a wire rack to cool completely.

For the frosting

1 tsp whole milk
2 tsp lucky charms
1 cup unsalted butter
3 ¼ cups confectioners sugar
¼ cup lucky charms cereal (no marshmallows)
½ tsp salt
¼ tsp cream of tartar
1 tsp vanilla extract
green food coloring to preference

Steep 2 tsp of lucky charms in the milk for 20 minutes. Strain out cereal and set milk aside.

Crush the ¼ cup of lucky charms cereal until it resembles fine sand. Mix this into the confectioners sugar.

With an electric mixer, beat butter (make sure it’s room temperature) until light and fluffy. Add confectioners sugar, salt, and cream of tartar and mix until fully combined. Add cereal milk, vanilla, and food coloring (I used gel food coloring but liquid works too). Mix until fully combined.

Topping:
1 cup lucky charms cereal (no marshmallows)
As many lucky charms marshmallows as you can scrounge up (I got about a ½ cup).

Lightly crush about a cup of the cereal by hand and pour it onto a plate.

One by one, frost each cupcake, roll the sides in cereal immediately and decorate the top with the marshmallows. I made all of mine different, I put whole marshmallows on top of some, crushed marshmallows on others, frosted some into peaks and made some flat. Don’t be afraid to get creative.