A few weeks ago I got the cutest little cupcake stand at Target and wanted to work on a recipe to put it to use! With the cute green color, and knowing that St. Patrick’s Day was around the corner, I decided to work on a cute St. Patrick’s Day cupcake.
When I think of St. Patrick’s Day food, one of my first thoughts is of Lucky Charms cereal. My brothers and I used to love eating this cereal growing up – although we were always hoping for a few more marshmallow charms. Thankfully, this cereal is nut-free, dairy-free, and egg-free, so it was always a tasty option for us!
I can’t remember the last time I enjoyed a bowl of Lucky Charms with soy milk, so it was fun buying a box and getting to share a few bowls of cereal over the next week with Nolan (the hubby).
The cupcakes are my egg-free, dairy-free, nut-free vanilla cupcakes, with my egg-free, dairy-free buttercream frosting. You can decide if you want to dye the batter green, the frosting green, or both! I use McCormick’s Assorted Food Color Dye for my recipes (be careful of Wilton food color dyes – the last time I checked, they had a major food allergy warning including peanuts).
For piping my frosting, I use the Wilton 1M tip.
After the cupcakes have baked and are cooled, I scooped out the center (not too big of a hole so that the sides crumble or crack) and poured in a few of the colorful charms. Once I put the charms in, I place the cupcake part that I had just scooped out back on top to cover the charms. I then frosted the top, and added a few final charms on top for decoration!
Happy St. Patrick’s Day!
St. Patrick’s Day Cupcakes (Egg-free, Dairy-free, Nut-free)
- 1 3/4 cups flour
- 1 cup sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup non-dairy milk (I used unsweetened coconut milk)
- 1/4 cup vegetable oil
- 2 tsp. vanilla extract (or for a hint of lemon, 1 1/2 tsp. vanilla and 1/2 tsp. lemon extract)
- 1 egg substitute – 1 tsp. baking powder + 1 1/2 T. water + 1 1/2 T. oil
- green food dye (if you want to color the batter)
- 1/2 cup Lucky Charms cereal (for surprise center)
- 2 tsp. vanilla
- 1/2 cup solid vegetable shortening
- 1/2 cup dairy-free margarine (softened)
- 4 cups (or 1 lb.) confectioner’s sugar
- 2 T. soy milk (or other dairy-free milk)
- green food dye (if you want to color the frosting)
- Preheat oven to 350 degrees F. Grease (or line) cupcake pan.
- In a medium bowl, add together wet cupcake ingredients.
- Mix in dry cupcake ingredients (except Lucky Charms) with wet ingredients.
- Pour batter into cupcake pan (fill each cup 1/2 to 2/3 full)
- Bake 15 to 18 minutes (or until toothpick comes out clean).
- While cupcakes are baking, make frosting.
- In a large bowl, beat shortening and dairy-free margarine until fluffy.
- Beat vanilla into large bowl.
- Gradually add powdered sugar one cup at a time.
- Gradually add soy milk (or other dairy-free milk) until mixture is back to light and fluffy consistency.
- After cupcakes have cooled, scoop out centers and fill with Lucky Charms cereal (the charms are more colorful – so I recommend more of those!)
- Frost cupcakes and top with more charms for decoration. Enjoy!