Oh Yum is all I can say. Craig found these on the AOL main page and I, of course had to see if I could make them.
Two times I had to make the cupcakes due to misreading the recipe and putting the cereal portion in the mix instead of the milk from the cereal. Either way the first batch tasted a bit too much like flour, so back to the beginning I went.
I thought the kids would have fun making these with me, but once Caleb saw that his job was picking the marshmallows out of the cereal, I’m not sure he was happy about that. I think he thought he’d be licking the bowl clean or something!
These were pretty time consuming, and I ended up in the kitchen for a good part of the day. Mostly due to my lack of learning how to follow directions.
Here’s what you need and what you do:
Ingredients for Cupcakes
11.5 oz. box Lucky Charms Cereal (or bigger, but then you may not need all of the marshmallows)
1 1/2 c whole milk
2 t vanilla extract
2 1/4 c all-purpose flour
2 1/2 t baking powder
1/2 t salt
1 c unsalted butter, at room temperature
1 1/2 c sugar
1. Preheat your oven to 350°F, and put liners in cupcake tins.
2. Pick the marshmallows out of the box of Luck Charms.
3. Combine 1 c of the Lucky Charms (after removing the marshmallows), the milk and vanila extract. Let soak while you finish assembling the other ingredients, about 15-20 minutes.
4. Grind 1 c of the Lucky Charms (after removing the marshmallows) into a powder using a food processor, or just crushing them up really well. You should be left with a little less than half a cup of cereal powder.
5. Sift together the cereal powder, flour, baking powder, and salt into a bowl.
6. In a large bowl, cream the butter, then gradually add the sugar, creaming until light and fluffy.
7. Add the eggs one at a time, beating for a few seconds after each addition
8. Drain the milk mixture off of the cereal.
9. To the butter and sugar, alternate adding the flour mixture and the milk mixture in thirds, beating until smooth after each addition.
10. Divide the batter evenly among the cupcake tins. Bake for 20-25 minutes, or until it springs back when you touch it.
11. Let cool before frosting.
Now, if you look at the link below where this recipe came from, those cupcakes have color to them. Mind did not have color to them. So that leads me to believe that I didn’t follow directions again or something was missing (almost like marshmallows were in fact added??)
The recipe for the frosting that was posted was for Buttercream. I love buttercream frosting. However, the last time I made it, it felt like I was eating a package of butter. It was a bit too much. Easier to frost than the whipped cream (only from my experience or lack there of).
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups heavy cream
- Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
My frosting did not seem to hold a stiff peak at all. I ended up adding powdered sugar to thinken it up for frosting the cupcakes. But it didn’t get the same effect I wanted had I used the Buttercream. So I’m not sure if I’d have been better off with the original recipe that this came with. I wanted to pipe the frosting on the cakes, but the marshmallows were too big to fit through the tip. So I put them on top of the icing.
They sure do look pretty. And they tasted pretty good too!
Approval from Brooklyn as well.
I didn’t get much help from the kids with this. But they each ate one or two! They were fun to make and taste. And very pretty indeed.
Have a great week.
Patricia – Two Girls Cooking