Charm Me: Cupcakes
It may be a bit early, but March 17 will be here before we know it ...and in case you forgot that lovely day is St. Patricks Day! I will say.. this is the one (minor) holiday that I do not go head over heels for.. and no it isn't because you don't exchange gifts (hehe).
The word "luck" or "lucky" (to me) has never been something I really believe in a great deal. I mean yes, sometimes I do say "wow that was lucky" or something of the sort...however usually what happens in my life is a result of God's grace, mercy and foremost His blessings. I think sometimes when have "unlucky" feelings it is because things simply are not meant to be, and we are told to be patient and steadfast ..trusting in God's will. I have a hard time always accepting this truth, but reality is when one door closes..there is usually something far better ahead.
Now this does not mean I don't get a bit festive. Actually..I end up getting a little crafty and celebratory when St. Patty's day rolls around. SO.. thought I would go ahead and share a treat that I plan on making for the "lucky" day. There are many variations of these cupcakes and recipes to go with..so feel free to explore other renditions! I did get this particular recipe from a fun cookbook called "Cereal Sweets & Treats," which has some tasty concoctions. Hope you are feeling the Irish spirit with these mouth watering cupcakes! Enjoy.
Lucky Charms Cupcakes (Cereal Sweets & Treats Cookbook)
Makes: 12 Cupcakes
1/2 cup whole milk
1 cup Lucky Charms
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup vegetable oil
for marshmallow frosting:
2 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract
Preheat oven to 350°F. Line a cupcake tin with cupcake liners. Set aside.
In a medium bowl, stir together milk and Lucky Charms. Let soak for 20 minutes, stirring occasionally. Strain out cereal and discard. Set cereal milk aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat together eggs, sugar and vanilla extract. Add half of flour mixture and vegetable oil, stirring until combined. Add remaining flour mixture and cereal milk, stirring until fully combined.
Divide batter evenly among cupcake tins, filling 3/4 full. Bake for 16-18 minutes, until a toothpick inserted comes out clean.
Let cool in muffin tin for 10 minutes and transfer to a wire rack to cool completely before frosting.
for marshmallow frosting:
Place egg whites, sugar and cream of tartar in a double boiler over medium-high heat. Whisk egg white mixture constantly, until sugar has dissolved and the whites are foamy and warm to the touch.
Transfer egg whites to a stand mixer, fitted with the whisk attachment. Beat egg whites until stiff, glossy peaks form. Add vanilla and mix until combined. Pipe onto cooled cupcakes and serve immediately.
(Recipe copyright via Cereal Sweets & Treats Cookbook & picture via online source)
(Graphic Design: By Me)