Lucky Charms Cupcakes for St. Patrick’s Day

Yield: 10 cupcakes
Lucky Charms Cupcakes for St. Patrick’s Day
For the crust
2 cups crushed Lucky Charms (I used my mini food processor to crush them.)
1/4 cup unsalted butter, melted
For the cake
1/4 cup homemade corn syrup
1/4 cup sugar
3/4 cup + 2 tablespoons cake flour, not self-rising
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, room temperature
1 large egg, room temperature
3 tablespoons full-fat sour cream
2 tablespoons canola oil or vegetable oil
1/3 cup whole milk
1 cup Lucky Charms
For the corn syrup buttercream frosting (double all frosting ingredients if you like really big frosting swirls):
1/2 stick unsalted butter, room temperature
2 cups powdered sugar
1/4 cup + 2 tablespoons homemade corn syrup
Lucky Charms marshmallows for topping the cupcakes
Lucky Charms crust directions
Preheat oven to 350 F.
In a small bowl, mix together crushed Lucky Charms and melted butter.
Divide mixture evenly between ten cupcake liners. Pack it firmly into the bottoms of the liners.
Bake for 10 minutes.
Lucky Charms cupcake directions
In a medium-sized mixing bowl or bowl of a stand mixer, mix together corn syrup, sugar, cake flour, baking powder, baking soda, and salt.
Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.
In a small mixing bowl, whisk together egg, sour cream, and oil until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add milk and mix on low speed until just combined. The batter will be liquidy. (Don’t worry, you didn’t do anything wrong. It’s supposed to be that way.)
Fold in Lucky Charms.
Spoon cupcake batter over pre-baked crusts. The batter should come all the way to the top of the liners.
Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.
Corn syrup buttercream frosting directions
Mix butter on high speed for three minutes until light and fluffy.
Slowly mix in powdered sugar.
Mix in corn syrup until just combined.
Pipe onto cooled cupcakes.
Top with Lucky Charms marshmallows.