Cereal Poke Cupcakes Recipe By Tasty Food

CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with liners and cooking spray.
• Prepare cake mix according to its directions.
• Fill liners about ¾ of the way up with the cupcake batter.
• Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
• Allow the cupcakes to cool completely.
• In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
• Fold in the mini chocolate chips.
• Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
• Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
• Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
• Put the cupcakes in the freezer for about 1 hour or until firm.
• Melt the dark chocolate and coconut oil together.
• Carefully, dip the tops of the cupcakes into the melted chocolate.
• Place in the refrigerator to firm up if need be.
• Enjoy!

CEREAL CUPCAKES

Steps:

• Spray 22 regular-size muffin cups with cooking spray. In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted.
• Add marshmallows; toss until coated. Microwave uncovered on High about 1 minute 30 seconds, stirring after 45 seconds, until mixture can be stirred smooth.
• Immediately add cereals and peanuts; stir until evenly coated. Firmly press about 1/3 cup cereal mixture into each muffin cup. Cool about 1 hour or until firm. Pipe cupcake icing on each cupcake; sprinkle with decors. Store loosely covered.

LUCKY CHARMS CEREAL MILK CUPCAKES RECIPE BY TASTY

Steps:

• Make the cereal milk: Separate the marshmallows and cereal from the Lucky Charms™ and set the marshmallows aside for assembling the cupcakes.
• Add the cereal and milk to a large liquid measuring cup. Let the cereal soak for 20 minutes, stirring occasionally. Drain the cereal milk through a fine-mesh sieve into a clean liquid measuring cup. Discard the cereal and set the cereal milk aside.
• Make the cupcakes: Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for about 3 minutes, or until light and fluffy.
• Add the eggs, 1 at a time, beating between each addition until incorporated. Add the sour cream and vanilla, and beat until combined.
• With the mixer running on low speed, alternate additions of the flour mixture and ¾ cup of the cereal milk until incorporated. Do not overmix.
• Fill each cupcake liner with the batter to about ⅔ of the way full. Bake for 18-20 minutes, or until the tops of the cupcakes feel springy to the touch. Remove from the oven and let cool completely.
• While the cupcakes are cooling, make the buttercream: Add the flour and remaining ¾ cup cereal milk to a small saucepan and whisk until all of the flour is incorporated. Place the saucepan over medium heat. Cook, whisking continuously, for about 2 minutes, or until thickened. Immediately remove the pot from the heat and add the sugar and salt. Stir until the sugar has completely dissolved; the mixture will thin out after the sugar is added.
• Transfer the mixture into a shallow dish and cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Transfer to the refrigerator for about 1 hour, until cool, but not fully chilled.
• Once the flour mixture has cooled, beat the butter in the bowl of a stand mixer fitted with the whisk attachment until light and fluffy, about 3 minutes. Slowly add the flour mixture, 1 spoonful at a time, until completely incorporated. Add the vanilla, then increase the mixer speed to medium-high and whip until the frosting is light and fluffy. (It should hold its shape on the whisk.) If the frosting is too runny, chill the bowl for 30 minutes before whipping again. If it is too thick and chunky, let sit at room temperature for 30 minutes before whipping again. Transfer the frosting to a piping bag fitted with a large open star tip.
• Assemble the cupcakes: Cut out the center of each cupcake and fill each with 5-6 Lucky Charms™ Marshmallows. Pipe the buttercream in a swirl on top of each cupcake. Crush some of the remaining marshmallows between your fingertips and sprinkle on top of the cupcakes. Use a small, food-safe brush to apply small bits of gold leaf to the tops of the cupcakes, then place a whole marshmallow atop each cupcake.
• Serve the cupcakes at room temperature. Leftover cupcakes will keep in an airtight container at room temperature for up to 3 days.
• Enjoy!