Lucky Charms Cupcakes: They’re Magically Delicious

Seriously, it’s been over three months since I’ve posted?  That’s horrid.

And I have so much to update, especially my giant baking project in January but that’s for another time.  I have to start with the most recent.

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As we all know, this past weekend was St. Patrick’s Day and I like to believe that no one celebrates it better than we do in Boston.  My wonderful friend Nip lives on the parade route so the whole weekend is a party at her place.  I’ve done a few St. Patrick’s cupcakes like car bomb and green velvet but I wanted something new this year.  What better than Lucky Charms cupcakes?  They’re Irish, right?  I forgot how much I liked Lucky Charms when I started making these.  I’m not usually into sugary cereal but there’s something about this one.

For Cupcakes

[Inspired by The Cupcake Project]

Makes 36 mini cupcakes

For the crust:

  • 1 and 1/2 cups crushed Lucky Charms
  • 1/4 cup of butter
  1. Preheat oven to 350 FIMG_1484[1]
  2. In a small bowl, mix together crushed Lucky Charms and melted butter
  3. Divide mixture evenly between the mini cupcake liners.  Pack it firmly into the bottoms of the liners
  4. Bake for 10 minutes

For the cupcakes:

  • 1/4 cup corn syrp
  • 1/4 cup sugar
  • 3/4 cup + 2 Tbsp. cake flour
  • 3/4 Tsp. baking powder
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. salt
  • 4 Tbsp. canola oil
  • 1/2 cup whole milk
  • 1 egg
  • 1 Tsp. vanilla extract
  • 1 and 1/2 cups Lucky Charms
  1. Mix together all flour, salt, baking soda, and baking powder
  2. In a large bowl, mix together sugar, corn syrup, and oil
  3. When these are well mixed, beat in egg and vanilla
  4. Mix dry ingredients into the wet alternating with the whole milk in two batches
  5. Fold in the Lucky Charms
  6. Divide among the mini cupcake liners that have the pre baked crust and bake for 11-13 minutes

IMG_1483[1]For Frosting

  • 1 stick of unsalted butter at room temperature
  • 3 cups of powdered sugar
  • 2-3 Tbsp. milk
  • Green food coloring (optional)
  1. Beat butter in a mixer until soft
  2. Add in powdered sugar one cup at a time
  3. Mix in 2 Tbsp. milk.  If the frosting is too thick, add in more milk one Tbsp. at a time
  4. Mix in green food coloring if using and frost cupcakes.  Decorate with Lucky Charms marshmallows

You know how Lucky Charms has those crunch little marshmallows?  Of course you do! They melt into the batter for a nice swirl of color and taste.  And the dry cereal pieces give the cake some texture.  I thought these tasted a lot like the cereal.  They should be breakfast cupcakes, right?

I’ve got to leave you with my favorite St. Paddy’s Day flare I got to wear.  How can you not love an Irish cupcake tattoo??!!?

IMG_1514[1]The necklaces, stickers, and glow bracelets were all good and fun but this has to be the best!  Thanks to Nip’s sister Kathy, this might be my annual face decoration!

 

Yet Another Drink Made Into A Cupcake

People in Boston love celebrating St. Patrick’s Day.  It’s all about wearing green, drinking, and going to parades, and in my book that’s a pretty good holiday.  Let’s face it, it’s pretty much just a giant drinking “holiday” but if you’re going to be spending the day drinking in a bunch of Boston bars, you might as well be drinking for a good cause.  We like to attend an annual St. Patrick’s day pub crawl in Southie that goes by the name Tipsy for Tatas; it raises money for breast cancer.  I love a cause that lets me start drinking at 9am and walk bar to bar, and even better when it’s related to the best drinking holiday.

I’ve learned that cupcakes are a great way to make friends.  I mean, who doesn’t like to bond over a sugary, cakey, deliciousness?  The Tipsy for Tatas pub crawl would be a perfect time to test out the best St. Paddy’s day cupcakes ever…Irish Car Bomb cupcakes.  Ah, the Irish Car Bomb!  If you’ve never had one (which I can’t believe), you have a3/4 of pint of Guinness the you drop a shot glass in filled with 1/2 Irish whiskey and 1/2 Bailey’s.  Chug as fast as you can before the mixture curdles.  I know this sounds absolutely disgusting, and it kind of is gross but boy does it make a good cupcake.

I followed the recipe above and made them into mini cupcakes, the recipe says it makes about 40-48 minis but I got closer to 60.  Let me tell you that carrying around cupcakes on a St. Paddy’s day pub crawl will make you instantly popular.  People seriously loved these things and they tasted just like a Irish Car Bomb but so much better because they were deliciously sweet.  The Guinness cake stayed really moist and delicious and when you bit into it, the Jameson ganache made it perfect.  The only issue with the filling is that I had to cut a little cork out of each and every mini cupcake to be able to fill them.  This was pretty tedious and time consuming but left me with 60 cupcake corks which were perfect leftovers to dip in the extra Bailey’s frosting and chocolate ganache.  To make them extra festive, the green sprinkles were put on by my special little helper friend Pando.  This was her first (but not last) time helping me with cupcakes and her baby fingers did such a good job.

I know these were a hit, but I’m told that they do not taste good the next morning when you’ve had too many actual Irish Car Bombs the night before.  Thankfully I don’t have experience with this so I’ll just have to take other’s word for it.  Regardless, it was a fun cupcake adventure!

xoxo,

~CurlyCupcake