Paraphrasing the Grinch, I got an idea. An awful idea. A wonderful, awful idea. These kinds of things happen when you are in the car for 3 1/2 hours, with nobody other than your son. And he sleeps for half the ride. And he is not even two, so his current idea of a deep conversation is, “Mama, open mi-illkk!” or “Want raisins-n-O’s”.
I have three words for you.
LUCKY. CHARMS. CUPCAKES.
Yes, I said it. I was thinking about what I could do as the very first St. Patrick’s Day sweet treat for my blog. Sure, I could have thought about something involving Bailey’s or minty green frosting or even some Guinness stout chocolate thing that seems to be all the trend these days. But no, I though about a totally marshmallow-laden, sugar-filled, horrible-excuse-for-breakfast (despite the Whole Grain claims on the package) American breakfast cereal. And cupcakes. How Irish!
I am not sure if this is in defiance of or homage to my mom. As a kid, the rule was that I could not buy any cereal that had marshmallows in it. Mind you, I could have all of the Frosted Flakes or Cookie Crisp I wanted, and our house was never short on M&M’s or Chips Ahoy! cookies And she does advocate an occasional dinner of ice cream. But marshmallows in my breakfast cereal – NO WAY! So what did I do every time I slept over my cousin’s house? In the morning, I immediately bee-lined for the Lucky Charms or Franken-Berry or Boo-Berry. Unfortunately my cousin usually beat me to the toy surprise.
So as I thought about this some more, I knew that what I found when I Googled “Lucky Charms Cupcakes” and essentially found “use your favorite box cake mix and canned frosting, and top with a few marshmallow from the Lucky Charms box” that this was not going to cut it. I was going to go all Momofuku on these bad boys. I am talking Cereal Milk! If you haven’t heard of it, Momofuku Milk Bar is a restaurant/bakery in New York City, where they use “cereal milk” in some of their baked goods. They are even getting a trademark for it. So I had to try the idea out for myself. Because isn’t that one of the best parts of eating a bowl of sugary cereal – drinking all of the yummy, sweet milk at the end?!
I did make an attempt a a marshmallow frosting. Tasted pretty good, but looked awful. So when in doubt, I turn to Martha, and used her basic buttercream frosting. I just added more vanilla, because I always add more vanilla. This recipe should make enough to frost the entire batch of cupcakes if you don’t put quite as large of a mound of frosting as I did
because I really only utilize cupcakes as a vehicle for frosting consumption just to make them look prettier in the photos.
So yes, this recipe does involve opening a box of Lucky Charms and picking out all of the marshmallows. But hey, if you do that then it is a perfectly acceptable breakfast food, right? No marshmallows, so I think mom would agree.
Oh, and though he didn’t get to eat too many, these were definitely Bug-approved.
What is your favorite cereal? Is it something healthy, or a kiddie, sugary one? I love Strawberry Yogurt Cheerios and right now I am kind of into Cinnamon Sugar Chex. I tend to eat it dry as a snack, rather than for breakfast.
- 11.5 oz. box Lucky Charms Cereal (or bigger, but then you may not need all of the marshmallows)
- 1½ c whole milk
- 2 t vanilla extract
- 2¼ c all-purpose flour
- 2½ t baking powder
- ½ t salt
- 1 c unsalted butter, at room temperature
- 1½ c sugar
- 2 eggs
- 1½ c (3 sticks) unsalted butter, softened
- 4 c confectioners' sugar, sifted
- 1½ t vanilla extract
- Food coloring, if desired
- Reserved Lucky Charms marshmallows (up to 1 c, if you use a larger box of cereal)
- Preheat your oven to 350°F, and put liners in cupcake tins.
- Pick the marshmallows out of the box of Lucky Charms. Set aside the marshmallows to fold in to the batter and frosting.
- Combine 1 c of the Lucky Charms (after removing the marshmallows), the milk and vanilla extract. Let soak while you finish assembling the other ingredients, about 15-20 minutes.
- 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.
- Sift together the cereal powder, flour, baking powder, and salt into a bowl.
- In a large bowl, cream the butter, then gradually add the sugar, creaming until light and fluffy.
- Add the eggs one at a time, beating for a few seconds after each addition
- Drain the milk mixture off of the cereal.
- To the butter and sugar, alternate adding the flour mixture and the milk mixture in thirds, beating until smooth after each addition.
- Fold 1 c of the reserved marshmallows into the batter.
- Divide the batter evenly among the cupcake tins. Bake for 20-25 minutes, or until it springs back when you touch it.
- Let cool before frosting.
- With a mixer on medium-high, beat the butter in a large bowl until light and fluffy.
- Reduce the speed to medium, and gradually beat in the sugar. Continue mixing for a few minutes, until the frosting is smooth and creamy.
- Add the vanilla and food coloring, if using, and beat until smooth.
- Carefully fold in the marshmallows.