Lucky Charm Cupcakes


Tomorrow is St. Patrick's Day.  I wanted to make a little treat in celebration, but I don't like corned beef.  I don't like cabbage. And I don't like beer.  I came across these little cuties and decided they would do.  So I made them, and they were delicious!  The cake is very neutral and spongy.  The frosting is quite sweet.  The two contrast each other nicely.  I tinted the cupcakes green to make them a little more festive.  

Slightly adapted from: Bella Baker

Here's what you need for the cupcakes:
3 cups Cake Flour, sifted
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 3/4 cups Sugar
2/3 cup Butter
2 Eggs

1 1/2 tsp Vanilla
1 1/4 cups milk 

Food coloring as desired.

Here's what you do to make the cupcakes:
1. Preheat oven to 350°F. 

2.  Line cupcake tins with liners.

3.  Sift together flour, baking powder and salt; set aside. 

4,  Cream sugar and butter together. 

5.  Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. 

6.  Add flour mixture and milk to creamed mixture.  Alternate the flour mixture and the milk, beating well after each addition. 

7.  Add food coloring.  Continue beating one minute. 

8.  Bake for about 20 minutes or until toothpick inserted comes out clean. 

9.  Remove to wire cooling rack.  Cool completely before icing.

Here's what you need for the icing:
1 stick Butter, softened
1 jar Marshmallow Fluff
2 cups Confectioners Sugar
1 tsp Vanilla 

Here's what you do to make the icing:
1.  Beat butter on high speed until light and fluffy. 

2.  Add marshmallow fluff and continue to beat until incorporated. 

3.  Add sugar and vanilla and beat on high for 5-6 minutes, scraping down the bowl. 

To assemble the cupcakes, I piped the icing on top of the cupcakes and sprinkled the marshmallows from Lucky Charm's cereal on top.  The marshmallows will get soft after sitting on the icing for some time, so don't top with marshmallows until shortly before serving.