Charmingly delicious! The cupcake batter tastes just like Lucky Charms because it is made with ground toasted cereal and chopped marshmallow charms, which add a rainbow of colors. The fluffy Marshmallow Frosting is amazing…! And, makes a great cloud to decorate with Lucky Charms and golden nuggets of sugar. This recipe has a few parts, which I do over a couple of days to break up the fun!
6 tablespoons (85g) butter, softened
½ cup (100g) sugar
2 teaspoons vanilla
2 eggs, room temperature
1 cup (120g) toasted cereal, ground (2 ½ cups unground)
¾ cup (90g) cake flour
1 ½ teaspoons baking powder
1/8 teaspoon salt
1/2 cup (125ml) milk, room temperature
1/3 cup marshmallow charms, chopped
5 tablespoons cool water, plus more for the double boiler
¼ teaspoon cream of tartar
1 1/3 cups (263g) sugar
2 egg whites, room temperature
1 tablespoon light corn syrup or make sugar syrup*
1 teaspoon vanilla extract
12 marshmallow charms
1-2 teaspoons gold decorating sugar
2 cups (400g) sugar
3/4 cup (6floz/177ml) water
1/4 teaspoon cream of tartar
2 teaspoons lemon juice
a pinch of salt
Makes 12 cupcakes
Preheat oven to 375° Fahrenheit.
Line cupcake tins with paper cups.
In a large bowl, cream the butter, sugar and vanilla. Beat for a few minutes until the mixture turns a pale color.
Add the eggs one at a time; mix in one before adding the second. Mix well.
In a food processor, grind 2 ½ cups of toasted cereal; this will give a little more than you need. In a medium bowl, combine 1 cup (120g) of ground toasted cereal, cake flour, baking powder and salt. Mix well.
Alternate adding some of the dry ingredients then some milk to the large bowl. Mix well then repeat adding until all is combined and well mixed.
Fold in the chopped marshmallow charms.
Use a ¼-cup measuring cup to scoop batter into the lined cupcake tins.
Bake for 20-22 minutes. You know the cupcakes are done when you insert a wooden toothpick and it comes out clean.
Let them cool in the pan for 5 minutes. Then remove to cool completely on a wire rack.
Store in an airtight container until ready to frost. Cupcakes freeze well.
If you do not have corn syrup, you can make your own sugar syrup – it is a great substitute.
Add all of the ingredients to a heavy-bottomed saucepan.
Stir over medium heat until the sugar dissolves.
Turn down the heat to a bubbly simmer for 15-20 minutes. It will slowly thicken.
In the meantime, fill your sink with a few inches of cold water.
Use a candy thermometer to watch the temperature of the syrup, which will be done at 230° Fahrenheit.
Remove the syrup from the heat and place the saucepan in the cold water.
Once the syrup cools down completely, store it in an air tight container at room temperature for 3 months. Now, it is ready to use to make the Marshmallow Frosting!
In a saucepan, heat a few inches of water to a gentle simmer. This will be the bottom of a double boiler, which uses steam to gently heat the ingredients in a heat-proof bowl. Just make sure that the bowl does not touch the water.
Dip an instant-read thermometer into the simmering water to clean off any impurities and test that it works!
In a clean, large, heat-proof bowl, combine all of the ingredients.
Place the bowl on top of your saucepan. Use an electric mixer to beat the mixture. Do not leave or stop beating at any time. Occasionally, scrap down the sides with a spatula.
The mixture will slowly fluff up and thicken. You know the frosting is done when the temperature is 140° Fahrenheit. Be patient, this can take anywhere from 5-15 minutes.
Remove the bowl from the saucepan and cool completely.
Have fun decorating the cupcakes using this fluffy frosting, marshmallow charms and gold decorating sugar.