Lucky Charms Cupcakes

Why not have a little green cupcake with your green beer?

St. Patty's Day came and went, and I finally got to bake those Lucky Charm cupcakes that have been sitting on my Pinterest board for months.

Cereal has been the crazed mix-in recently for cupcakes. Cereal and liquor. I kept the cupcakes to cereal last weekend, and experimented with liquor in other ways.

I am happy to write that there were no fires, smoke, or burning of any kind during this adventure. A nice feat that happens once in a double rainbow.

I did get a little excited and frosted the last batch before they were cool, making them a heaping goop of marshmallow madness. Those were the ones I kept at home. Rule: Friends and co-workers always get the prettier ones.





Kelly green food coloring

So, what does cereal in a cupcake taste like? Obviously, magically delicious. The Lucky Charms cupcake tastes like a bowl of Lucky Charms, but not as crunchy. Biting into the cupcake, you get a cakey taste of cereal. The marshmallow frosting definitely makes you think of Lucky Charms. Have a shot of milk after and you'll think you just ate a bowl of cereal. Magic.

 

Eat these fast! They don't keep for more than a couple days.

 

 

 

Lucky Charms Cupcakes

 

 

 

 

 

 

 

1 box white cake mix

3 eggs

¾ cup sour cream

¾ cup milk

1/3 vegetable oil
½ tsp vanilla extract

½ cup finely crushed Lucky Charms (cereal pieces only, no marshmallows)

~25 drops green food coloring

 

Marshmallow Buttercream

4 ½ cups powdered sugar

1 tsp vanilla

1 cup room temperature unsalted butter

1 (13 oz) container marshmallow fluff

Optional: Green sprinkles

 

1. Preheat oven to 350 degrees and line cupcake pans with liners.
2. In a large bowl blend cake mix, eggs, sour cream, milk, oil, and vanilla extract.
3. Mix in drops of green food coloring until desired color is achieved.
4. Mix in finely crushed Lucky Charms crumbs until combined.
5. Fill cupcake liners 3/4 full with batter and bake 18-23 minutes, or until a toothpick inserted into a cupcake comes out clean.
6. Take cupcakes out and let cool completely.
7. In a medium bowl beat room temperature butter with an electric mixer.
8. Add two cups of the powdered sugar, the vanilla, and the marshmallow fluff and mix until smooth. Continue to add the powdered sugar, a half cup at a time, mixing between each addition.
9. Pipe onto each cooled cupcake. Top with green sprinkles and a Lucky Charms marshmallow (do not top with Lucky Charm marshmallow until ready to eat*).

Tip: Marshmallow buttercream may become difficult to mix. If it becomes too stiff, stop adding powdered sugar and finish mixing by hand. *The Lucky Charms will get mushy and loose their crispness if they remain on top of the frosting too long before eating.

(from justcallmemaria.com)