Lucky Charms Cereal Milk Confetti Cupcakes
User Reviews
4.8
Lucky Charms Cereal Milk Confetti Cupcakes
Description
Lucky Charms Cereal Milk Confetti Cupcakes start by steeping the cereal in milk to infuse it with marshmallow and oat flavors, then straining it to create cereal milk. The cupcake batter combines cake flour, baking powder, salt, butter, sugar, eggs, vegetable oil, vanilla extract, and the cereal milk for a moist, tender texture. Brightly colored sprinkles mix into the batter to create a confetti effect.
After baking in cupcake liners, each cupcake is topped with cream cheese frosting made by creaming cream cheese and butter, powdered sugar, cereal milk, and vanilla extract for a creamy, lightly tangy topping that complements the sweetness of the cupcakes and the cereal flavors. Garnishes of Lucky Charms marshmallows and edible gold leaf provide a whimsical decorative touch.
This cupcake recipe offers a unique way to use breakfast cereal as flavoring in baked goods, suitable for celebrations or themed parties where both visual appeal and a subtle cereal taste are desired.
Ingredients
cereal milk
- 3 cups milk
- 2 cups Lucky Charms cereal
cupcakes
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter at room temperature, unsalted
- 1 cup granulated sugar
- 1 egg large plus 1 egg white
- 2 tablespoons vegetable oil
- 3 teaspoons vanilla extract
- 1/2 cup cereal milk
- 1/3 cup Sprinkles assorted, brightly colored
- Lucky Charms marshmallows for topping
- edible gold leaf for topping
cream cheese frosting
- 2 cream cheese 8-ounce blocks
- 1/2 cup butter unsalted
- 2 1/2 cups powdered sugar
- 1 tablespoon cereal milk
- 1 teaspoon vanilla extract
Instructions
cereal milk
- Place the cereal in a large bowl and cover with the milk. Place a bowl or plate over top of the cereal so it’s all pressed underneath into the milk. Let it sit and steep for 45 minutes. Strain the cereal out of the milk. Now you have cereal milk!
cupcakes
- Preheat the oven to 350 degrees F. Line a cupcake tin with liners.
- In a small bowl, whisk together the flour, baking powder and salt. Set it aside.
- Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the egg and egg white, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil and vanilla extract, beating on medium speed for another minute. With the mixer on low speed, add in half of the dry ingredients. Pour in the cereal milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined. Use a large spatula to gently stir in the sprinkles.
- Divide the batter evenly between the cupcake liners, filling them 3/4 of the way full. Bake until the tops are set, about 20 to 22 minutes. Let cool completely before frosting. Once cool, frost with the cream cheese frosting. Add the crushed lucky charms marshmallow crumbs and the edible gold leaf.
cream cheese frosting
- Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract. Frost the cooled cupcakes!
User Reviews
Overall Rating
4.8
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