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St. Patricks Day Cupcakes
St. Patricks Day Cupcakes are a fun treat with unique flavor that comes from cereal infused milk. Kids will love to celebrate St Patty's Day with these delicious treats.
Equipment
Ingredients
Cake Ingredients:
- 3 cups Lucky Charms, cereal separated from marshmallows
- 2 cups Milk , divided
- 1 ¼ cups All-purpose flour
- 1 ¼ teaspoons Baking powder
- 1 tablespoon Cornstarch
- ¼ teaspoons Salt
- ½ cup Butter, softened
- 2 tablespoons Vegetable oil
- ¾ cup White sugar
- 2 Eggs, room temperature
- 2 teaspoons Vanilla extract
Frosting Ingredients:
- ½ cup Butter, softened
- 3-4 cups Powdered icing sugar
- 2 tablespoons Cereal Milk*
- 1 teaspoon Vanilla Extract
- Rainbow Sprinkles, as desired
Instructions
- Preheat oven to 300℉.
- Spread the Lucky Charms cereal (no marshmallows) onto a lined baking sheet and bake for 15 minutes, stirring halfway. Allow cereal to cool.
- Place the cooled cereal and milk in a large bowl and allow to soak for 15 minutes.
- Drain and save the milk and discard the cereal.
- Preheat oven to 350℉.
- Line one and a half muffin trays with cupcake liners and set aside.
- In a small bowl, whisk together the flour, baking powder, cornstarch and salt. Set aside.
- In a large bowl, beat together the butter, oil and sugar for 2 minutes until light-colored.
- Beat in the eggs, vanilla extract and ¾ cup of the reserved cereal milk.
- Beat in the dry ingredients until just incorporated.
- Scoop the cupcake batter into the prepared liners using a ⅓ cup measuring cup and bake for 24-28 minutes, until an inserted toothpick comes out clean.
- Allow the cupcake to cool completely before frosting.
- In a large bowl, beat together the butter, 3 cups of the powdered sugar, 2 tablespoons of the cereal milk and the vanilla extract. Beat for 2 minutes before adjusting the texture with additional powdered sugar, if needed.
- Scoop the frosting into a piping bag fit with a large star tip.
Christina's Notes
- Ensure Even Batter Distribution: Use a scoop to evenly distribute batter into cupcake liners.
- Frost After Cooling: Frost cupcakes only after they cool completely to prevent melting.
- Food Coloring: Use gel food coloring the best green hue that won’t alter texture. Experiment with edible gold foil or dust to make pot of gold cupcakes.
- Different Frosting: Instead of a classic buttercream frosting, try making a cream cheese frosting.
- Add Mint Extract: A splash of mint extract in the frosting can complement the festive flavor and green food coloring.
- Doneness: bake for 24-28 minutes, until a toothpick inserted into the center comes out clean.
- Thicker Frosting: If u want thicker frosting, add powdered sugar a little at a time. If you need it thinner, add a little more milk.
- Pudding: After you bake cupcakes, mix up tasty pistachio dry pudding mix and pipe it into the middle of the cupcakes for pistachio cupcakes.
- Decoration: Decorate these cupcakes to help you celebrate. Use sprinkles, gold sprinkles for gold cupcakes, green sprinkles, gold coins, rainbow candy or mini chocolate chips.
- Serve With: Serve this fun holiday recipe with green eggs and ham or a Copycat Shamrock Shake.