Wow, APOLOGIES. Sofia Bakes has seen a rather extensive period of neglect recently – I have had the misfortune over the past few months of having to complete my final year University exams, buuuttt… I’m officially back and residing in my kitchen for the foreseeable future (and hopefully have a degree to my name now too).
I thought I would return from my hiatus with a BANG/ brand new recipe that has shot right to the top of my repertoire. The cereal milk craze is one I am COMPLETELY on board with. I adore cereal, especially when it’s sugar content is one that is overtly unhealthy for breakfast.
These lucky-charms cupcakes really are just a delight. They consist of a vanilla sponge, topped with a helping of vanilla cereal-milk buttercream and topped with the crunch of the lucky charms themselves.
The flavour is quite subtle and delicate, which I really enjoy.
This recipe makes 8 cupcakes. The original vanilla cupcake recipe is one I use frequently and originally comes from Cupcake Jemma of Crumbs and Doilies in London.
INGREDIENTS – makes 8
- 125g caster sugar
- 125g self-raising flour
- 1/4 tsp. bicarbonate of soda
- 125g butter, soft at room temperature
- 2 large free range eggs
- 1/4 tsp. vanilla extract
- 1 + 1/2 tbsp. cereal milk
- 250g butter, soft at room temperature
- 500g icing sugar
- 1 + 1/2 tbsp cereal milk
- 1 tsp. vanilla extract
- 1 box of lucky charms cereal
- Start by preheating your oven to 170°C, and lining a muffin tin with cupcake cases.
- Next, make the cereal mil. Lightly toast a handful of lucky charms in a dry pan over low-medium heat. Toast for a few minutes until they are warm.
- Place the toasted cereal in a mug, and pour over 6 tbsp of milk. Leave to stand for around an hour to infuse the cereal flavour. When required for use, remove the cereal pieces and you’ll be left with your cereal milk.
- Place all of your cupcake ingredients EXCEPT THE CEREAL MILK into a large bowl, or into a bowl attached to a free-standing mixer.
- Beat on a low speed to incorporate all ingredients (use an electric whisk if you don’t have a free-standing mixer).
- Once incorporated, turn up the speed and mix for another minute.
- Now, add in your cereal milk and beat again on medium speed for a further minute.
- Distribute the cupcake mixture evenly across your cupcake cases.
- Place the cupcakes into the oven and bake for 20-22minutes until the cupcakes are golden.
- Remove from the oven and leave to cool on a rack.
- In the meantime, make your butercream. Place your softened butter in a bowl and beat on medium speed for 3-4mins until it’s paler in colour.
- Sift in 1/2 of your icing sugar, and beat until incorporated.
- Add the cereal milk, vanilla and the remaining icing sugar and beat again until pale and fluffy.
- Pipe your buttercream onto the cupcakes once they are cooled.
- Finally, decorate with a sprinkling of cereal. Eat and Enjoy!
Lots of love, Sofia xxx