Ok, I know I am rushing St. Patty’s Day a little, but I wanted to give you enough time to pick all the marshmallow charms out of your cereal! Honestly though, my baking buddy Alexis from Yield Bakehouse, and I brainstormed the sweetest possible treat and I could not wait to share. I would say this is more of practice in patience then a DIY, after sifting though your cereal, it’s all about arranging your marshmallows (I love tedious projects like this), and then preparing yourself for a major sugar rush. Oh, we also carved out the middle and stuffed with more marshmallows and frosting #youarewelcome. Recipe after the break!
What You’ll Need:
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 tablespoon baking powder
• 2 1/2 cups sugar
• 3/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 5 large egg whites
• 2 3/4 cup cake flour
• 1 cup buttermilk (or whole milk)
• 2 – 3 containers of your favorite white frosting
• lucky charms marshmallows (we used 2 boxes)
• piping bag
• round piping bag tip
• gold cupcake liners
• cupcake/muffin baking tin
• hand or stand mixer
What to do: (this recipe yield 24 cupcakes)
1. Preheat oven to 350 degrees. Prepare muffin tin with cupcake liners.
2. In a bowl or stand mixer; cream together butter, sugar, baking powder, salt, and extracts until fluffy. (scrape sides to make sure everything is incorporated)
3. With mixer on low, carefully add in egg whites one at a time. Make sure each egg is mixed through before adding the next.
4. Then with the mixer still on low, add in 1/3 of the cake flour. Then 1/3 of the milk. Continue alternating between flour and milk until gone. (again, scrape down sides if needed)
5. Once all combined, scoop batter into cupcake liners, filling it about 2/3 full. (using an ice cream scoop is the easiest option, watch also makes for even amounts!!)
6. Bake cupcakes for approximately 18-20 minutes. You can check if the cupcakes are done by inserting a toothpick, if it comes out clean, they are ready. When done remove cupcakes from the pan to cool.
7. Once cool, using a small knife, core out the centers of the cupcake. The hole should only be 1/2 to 3/4 deep, do not cut all the way to the bottom. And it only needs to be roughly an inch in diameter.
8. Fit piping bag with tip and then fill with frosting. Pipe a small amount into each bottom or the cupcake. Then fill with a few Lucky Charms. Repeat with another layer for frosting, then marshmallows until full.
9. Once all cupcakes are filled, pipe the tops of each cupcake. The frosting needs to be piped high enough to fit a few rows of marshmallows up the sides. After they are all piped, cover with Lucky Charms. We chose a stripe pattern, alternating shapes!