Happy Thursday, my friends!
This week I’m finally picking up on a few things I need to do despite all the work crazy going on. Plus, today is supposedly the last day of the work week. “Supposed” because I might have to go in to work and I believe, everyone at the office will be there also. Either way, yesterday night, I needed to relax and after postponing actual baking for at least a few weeks, at somewhere near midnight, I decided I was not going to do it anymore and decided to improvise some cupcakes.
These Marshmallow Delight cupcakes didn’t turn out quite as pretty as I had envisioned in my head, but I think I have a way to remedy it if ever I make a second batch. Look at them, they aren’t too ugly, right?
In case you wondered how I got the name, Marshmallow Moments is for the name of cereal I used from Sally’s Cereals. They sell it at Walmart here in Canada (not sure about elsewhere). You could probably use Lucky Charms and it would have the same effect 🙂
How did I do these, you ask? Its actually extremely simple.
I used the recipe for Yellow Cupcakes in Betty Crocker’s The Big Book of Cupcakes and then before putting the batter in the oven, I sprinkled and nested the cereal as I liked on the top so that it would be combined together when it baked a look like little marshmallow (cereal) treasure on the top.
Here’s the recipe for Yellow Cupcakes:
makes 24 cupcakes (I halved everything to make 12 instead)
2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups sugar
1 teaspoon vanilla
2/3 cup milk
1. Heat oven to 350F. Place paper baking cups in each of 24 regular-size muffin cups. Grease and flour muffin cups or spray with baking spray with flour
2. In medium bowl, mix flour, baking powder and salt; set aside
3. In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occassionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 mixture at a time, beating just until blended.
4. Divide batter evenly among muffin cups, filling each about 2/3 full.
5. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
As usual, there are a few changes to this recipe. While halving everything to get 12, I used 2 eggs (since 1.5 is a bit hard to achieve) and the normal amount of vanilla since it wouldn’t make a huge difference. I also replaced the milk with almond milk (due to my lactose intolerance). Thats all for the modifications on this one.
These cupcakes may have turned out to be a bit deformed looking. Its only because I believe if I kept them in for 20 instead of the full 25, the marshmallows might not have melted quite so much and it would look better. As I was monitoring it, it was looking so pretty, except that if I were to make it again, I would stuff the cereal in the batter even more abundantly so it would look like a mountain of treasure hiding in the cupcake.
Aside its flawed appearance, this cupcake is really good. The taste was well balanced and if you want less sweet, just decrease the sugar a tad because the cereal is already sugary. I didn’t really mind because the taste was like biting into a crunchy layer on the top and then into the fluffiness of the cupcakes and I love the contrast of that feeling as I chew 🙂
“Long” weekend is coming up so be prepared, I have more baking adventures planned with a bit of an Easter theme hopefully!
What do think of this Marshmallow Moments cupcake?