Lucky Charms Cupcakes

Cereal is one of my favorite foods. I can eat it for breakfast, lunch, and dinner…. for a whole day. There are so many different types of cereal, I absolutely love it. You can have super sugary cereal for a snack or a less sugary snack for a more “savory” feel. There’s puffy cereal, crunchy cereal, colored cereal, plain cereal. The list and combinations are endless! And this crazy love for cereal inspired me to go out, buy a box of lucky charms, and whip up a batch of lucky charm cupcakes!

lucky charms

Ingredients:

Cupcake:

  • 1/2 cup whole milk
  • 1 cup  Lucky Charms
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil

Marshmallow Frosting:

  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 2 tsp vanilla extract

WYD:

Cupcakes:

  1. Preheat oven to 350°F. Line your cupcake pan.
  2. In a medium bowl, stir the milk and cereal together. Stir occasionally and soak for 20 minutes. Strain out and discard cereal. Set your delicious cereal milk aside.
  3. In a medium bowl, whisk the flour, baking powder, baking soda and salt together.
  4. In a large bowl, beat the eggs, sugar and vanilla extract together. Add half of flour mixture and vegetable oil, and stir until combined. Add remaining flour mixture and cereal milk, and stir until fully combined.
  5. Fill the cupcake tins 3/4 full. Bake for 16-18 minutes.
  6. Let cupcakes cool in cupcake pan for 10 minutes before transferring to a wire rack.
  7. Cool completely before frosting.

Ingredients:

  1. Place egg whites, sugar and cream of tartar in a double boiler over medium-high heat. Constantly whisk mixture, until sugar has dissolved and the whites are foamy and warm to the touch.
  2. Transfer egg whites to a stand mixer with the whisk attachment. Beat egg whites until stiff, glossy peaks form. Add vanilla and mix until combined. Pipe onto cooled cupcakes and serve immediately.

Note: My frosting did not turn out so well, but it did taste good! Let me know how these work out for you!

Original Recipe

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Salted Caramel Dark Chocolate Cookies [[Award Winning]]

Hi everybody! Is it just me or is cleaning the absolute worst part of baking. I’m thinking of starting a “Baker Problems” series. I feel like a lot of people would relate to it HAHA.

These cookies are extremely popular amongst my friends and family (and me of course!). I do recommend using rolos instead of regular baking caramels because with the rolos, you not only get a soft, melty (is that an adjective?? hey, I’m more of a baker than a writer!), gooey caramel, but you also get a little bit of melted chocolate inside your cookie. I did make these a bit smaller than the recipe suggests, which means I reduced the baking time by about 2 minutes.

Honestly, these cookies taste absolutely amazing and they’re pretty easy to make! I made these a couple months ago, when I first started baking, and they turned out pretty well! ^___^

Have fun!

ImageIngredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) dark brown sugar (light brown is fine)
  • 1 large egg, room temperature preferred
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 2/3 cup (80g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons (30ml) milk
  • 1 and 1/2 cups (270g) Dark Chocolate Chips
  • 16-17 Rolos
  • coarse sea salt (I used regular Kirkland sea salt)

WYD (What You Do/What Yuna Did):

1. In a large bowl, cream the butter and add the sugars until light and fluffy. (If using a handheld/stand mixer cream butter for 20 seconds and add sugars both on medium speed)

2. Beat in the egg and vanilla.

3. In a separate medium bowl, sift in the flour, cocoa powder, baking soda, and salt.

4. Slowly add the dry ingredients into the wet ingredients.

5. Chill dough for a minimum of 1-2 hours.

6. Preheat oven to 350ºF

7. Line a large baking sheet with parchment paper or a silicone baking mat.

8. Take 2 tbsp scoops of the dough, split in half, and roll each half into a ball.

9. Stick a rolo into one ball, top with the other ball and seal down the sides.

10. Sprinkle each cookie with sea salt before placing in the oven.

11. Bake for 12-13 minutes. The cookies will appear undone and very soft.

12. Cool on cookie sheet for a minimum of 5 minutes before transferring onto a wire rack.

Yields: 16-18 large cookies.

Original Recipe

Itty-Bitty Teeny-Tiny Chocolate Chip Cookies

Hi everyone! I’m Yuna, and this is my second blog on wordpress, but it is my first cooking/baking blog! I have a food-tasting/review blog titled twofoodiechicas, originally created on weebly. I decided to make the move from weebly to wordpress because I feel like there’s more of a community here, so I’m very excited to meet everyone here!

However, my twofoodiechicas blog has been running quite slowly because I’m the only one who does much eating. As the title may suggest, there are two chicas. But the chica I run my blog with is constantly dieting and doesn’t really eat much to review.

I’ve always wanted to start a baking/cooking blog so when I realized it would be hard to move all of my posts from weebly to wordpress, I seized the opportunity to start a new blog.

So here’s my first post! The original recipe calls them “Mini Chocolate Chip Cookies” but that was too boring for my standards. Therefore, I decided to call them… Itty-Bitty Teeny-Tiny Chocolate Chip Cookies. What a mouthful! Oh well, it adds a little bit of spunk in my day.

Recipe:

1 stick of softened butter
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1/3 cup all-purpose flour
1 cup cake flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup mini chocolate chips
Image
WYD (What You Do//What Yuna Did):
1. Mix the butter and sugars together.
2. Add the egg and the vanilla into the mixture and mix until combined.
3. Sift in the flours, salt, and baking soda.
4. Mix until just combined and stir in the chocolate chips.
5. Refrigerate the dough until firm (Roughly 1-2 hours)
6. Preheat oven to 350ºF
7. Scoop 1/2 teaspoon balls onto a baking sheet
8. Bake for 5-8 minutes or until desired doneness.
IMG_0497Bonus Tip: Put a bunch of these into a jar (i.e.mason jar, empty peanut butter (or speculooscookie butter) jar) for a cute gift!
 Yields: 12 dozen cookies