Recipe: Lucky Charms cupcakes
- 1⁄2 cup milk
- 1 cup Lucky Charms
- 1 1⁄4 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 eggs
- 3⁄4 cup sugar
- 1 teaspoon vanilla extract
- 1⁄2 cup vegetable oil
- 2 egg whites
- 1⁄2 cup sugar
- 1⁄4 teaspoon cream of tartar
- 2 teaspoons vanilla extract
1 Preheat oven to 350 degrees.
2 Line a muffin pan with cupcake liners and set aside.
3 In a medium bowl, stir together milk and Lucky Charms. Let soak for 20 minutes, stirring occasionally. Strain out cereal and discard. Set cereal milk aside.
4 In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
5 In a large bowl, beat together eggs, sugar, and vanilla. Add half of flour mixture and oil, stirring until combined. Add remaining flour mixture and cereal milk, stirring until fully combined.
6 Divide batter evenly among muffin cups, filling 3⁄4 full. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Let cool in muffin pan for 10 minutes and transfer to a wire rack to cool completely before frosting.
7 Place egg whites, sugar, and cream of tartar in a double boiler over medium-high heat. Whisk egg white mixture constantly until sugar has dissolved and the whites are foamy and warm to the touch.
8 Transfer egg whites to a stand mixer fitted with the whisk attachment. Beat egg whites until stiff, glossy peaks form. Add vanilla and mix until combined.
9 Spoon frosting into a pastry bag with a large tip opening and pipe onto cooled cupcakes; serve immediately.
Makes 12 cupcakes.
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Excerpted from Cereal Sweets & Treats by Jessica Segarra. Recipes Copyright © 2013 Jessica Segarra, Photography copyright © 2013 Jessica Segarra. Excerpted by permission of Gibbs Smith. All rights reserved.