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Lucky Charms Cupcakes
1 box white cake mix
¾ cup sour cream
¾ cup milk
1/3 vegetable oil
½ tsp vanilla extract
½ cup finely crushed Lucky Charms
(cereal pieces only, no marshmallows)
25 drops green food coloring
4 ½ cups powdered sugar
1 tsp vanilla
1 cup room temperature unsalted butter
1 (13 oz) container marshmallow fluff
Optional: Green sprinkles
Preheat oven to 350 degrees and line cupcake pans with liners.
In a large bowl blend cake mix, eggs, sour cream, milk, oil, and vanilla extract.
Mix in drops of green food coloring until desired color is achieved.
Mix in finely crushed Lucky Charms crumbs until combined.
Fill cupcake liners 3/4 full with batter and bake 18-23 minutes, or until a toothpick inserted into a cupcake comes out clean.
Take cupcakes out and let cool completely.
In a medium bowl beat room temperature butter with an electric mixer.
Add two cups of the powdered sugar, the vanilla, and the marshmallow fluff and mix until smooth. Continue to add the powdered sugar, a half cup at a time, mixing between each addition.
Pipe onto each cooled cupcake. Top with green sprinkles and a Lucky Charms marshmallow
(do not top with Lucky Charm marshmallow until ready to eat).
Tip: Marshmallow buttercream may become difficult to mix.
If it becomes too stiff, stop adding powdered sugar and finish mixing by hand.
–The Lucky Charms will get mushy and loose their crispness if they remain on top of the frosting too long before eating.
Dip a perfect strawberry into white or dark chocolate and use candy sprinkles to decorate or use green and white stripes of vanilla sugar icing. Refrigerate and give as a gift or have them for that romantic after dinner time. These could be made to look playful or very elegant depending upon recipient.
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/3 cup unsalted butter, plus extra for coating bowl and hands
- 1 tablespoon water
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon green food coloring, optional
- 9 cups prepared popcorn
- 2 cups green M&M’S® Brand Milk Chocolate or Peanut Chocolate Candies
- 1 cup mini marshmallows
- Candy thermometer
- 2 quarts heavy bottom pot
- Wooden spoon or spatula
- Large pot
- Waxed or parchment paper
- Cookie sheet
- Cellophane (optional)
- 1. In a saucepan over medium heat, combine sugar, corn syrup, butter, water and salt. Stir constantly until mixture comes to a boil. Continue cooking without stirring for another 10 minutes, or until the syrup reaches the hard-crack stage—300ºF on a candy thermometer. Immediately remove from heat, add vanilla extract and food coloring and mix well.
- 2. In a large greased pot, combine popped popcorn with syrup, stirring constantly with a spatula or wooden spoon until completely coated. Stir in M&M’S® Brand Chocolate Candies and marshmallows. Once mixture is cool enough to handle, coat hands with butter and form 2 ½-inch balls. Place on tray lined with either wax or parchment paper until ready to serve, or, wrap in cellophane.
- Mod Podge® Matte-Mat
- Paint Brush
- St. Patrick’s Day Napkins
- Glitter- Green
- Basecoat the top of the cork coaster with Mod Podge. Allow to dry.
- Measure the part of the napkin that will be glued to coaster. Cut out slightly smaller than the coaster. Glue to coaster. Add top coat. Allow to dry.
- Apply Mod Podge to the edges of coaster and sprinkle glitter on edges. Remove extra and allow to dry before using.