Banana Bread is always a favorite! I tried a new recipe this week and I really liked it. This one is made with butter instead of oil, the bananas are roasted and it has a generous amount of vanilla – so good! Then I added…
It just seems like you should have rye bread around this time of year. I decided to make a batch of rye bread this was so easy and so delicious, You just mix all the ingredients in a bowl, let it rise for about one…
Look at these cupcakes! Aren’t they adorable? Perfect for a St. Patrick’s Day celebration or special occasion.
You can use your favorite confetti cupcake recipe (I used the one from Sally’s Baking Addiction, link below) and then substitute Lucky Charm cereal milk for the whole milk, using same measurements. To create the cereal milk, place 3 cups of cereal in a bowl and cover with 2 cups of milk. Place a bowl or plate over the top of the cereal, so it is all pressed underneath into the milk. Let is sit and steep for 45 minutes.
NOTE: You can just use your favorite cupcake recipe as is – I just thought this would be fun to try the cereal milk. You could get by with 1 1/2 cups of milk and 1 cup of cereal.
Strain the cereal out of the milk – now you have cereal milk. Use it to replace the milk in your cupcake recipe.
When you use rainbow sprinkles mix them very gently to just combine into the batter.
Only fill the cupcake liners 2/3 full when making sprinkle cupcakes, they tend to overflow easily…less is more.
Bake until a toothpick inserted in the middle comes out clean. Let cool completely.
Mix up your favorite buttercream or cream cheese icing. I made a cream cheese icing with 1/2 cup softened butter, 8 oz softened cream cheese, 4 cups powdered sugar, 1 tablespoon of the cereal milk (or regular milk) and 2 teaspoons of vanilla. Combine these and mix until creams – 2-4 minutes. Add more powdered sugar or milk, as needed. Place in piping bag. I used Ateco 849 piping tip. Frost the cupcakes, a few at a time.
I used finely chopped Lucky Charm marshmallows and edible gold leaf flakes to decorate the cupcakes. I sprinkled on the Lucky Charm bits and used a pair of tweezers to apply the gold leaf. This would be fun on birthday party cupcakes.
You can find the edible gold leaf on the Amazon site:
https://www.amazon.com/gp/product/B07P9V6XWX/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
It took me a little while to apply the gold leaf, so I just frosted about 3 cupcakes at a time, so the frosting didn’t have a chance to dry out before I topped them with the cereal and gold leaf.
They just look happy and ready to party!
Fun to St. Patrick’s Day or birthday parties!
YUM!
I made some mini-cupcakes with the remaining batter.
Added some color to them too! Have fun with sprinkles and gold leaf!
For the recipe and instructions on how to make the Confetti Sprinkle Cupcakes, click on the link below:
https://sallysbakingaddiction.com/confetti-cupcakes/
These were inspired by the Lucky Charm Cereal Milk Confetti Cupcakes on this site:
Do you like to experiment with different frosting techniques? Decorating St. Patrick’s Day cookies can give you a chance to “play” in the kitchen. Use your favorite sugar cookie recipe and cute out shamrock shapes, bake and let cool. Once the cookies are cool, make…
Chocolate Chip Cookies and Brownie Bars – together! But wait – there is more! The chocolate chip layer is topped with miniature peanut butter cups! You know you are going to love this! Then you cover the peanut butter cups with a layer of fudgy…
Mug cakes are so simple and so fast to make! Plus it is just a single serving! An easy treat when you are craving a piece of cake, but don’t want to get out all the ingredients, heat up the oven and wait about an hour to eat. This is the best vanilla mug cake I have made (I did double the vanilla to 1/2 teaspoon and I put vanilla in the icing too), and the sprinkles make it extra fun!
For a mug cake, you simply whisk the dry ingredients together, add the liquids and mix just until combined. (I do find it is easier to mix the ingredients in a small bowl, and then transfer them to the mug to bake.) Then if you are adding sprinkles or mini chocolate chips, gently stir them into the batter. Then bake in your microwave on high for about 45 seconds to 1 minute. The cake should feel firm to to the touch when done.
Then if you want, you can top your mug cake with frosting, whipped cream or ice cream – and maybe more sprinkles!
I didn’t wait quite long enough to add the frosting – so it all melted together in the cup – which of course, was delicious too!
For complete instructions, the recipe and to watch a video, click on the link below: Enjoy!
When we were kids we would make butterscotch pudding from a mix and loved it. I had forgotten about this dessert until recently, when I kept seeing it pop up on blogs and Pinterest. This butterscotch pudding is silky, smooth, rich and creamy! What is…
Are you cold when you come in from walking the dog? Doing chores? Feeding the birds? Shoveling the walk and driveway? This Brownie-in-a-Mug recipe that Laurie posted earlier will warm you up in a jiffy! Just mix all the ingredients in your favorite mug (or…
The snow is gently falling outside today. Snowy days call for soup to make you feel all warm and cozy! Add some easy Cheddar Bay Biscuits or baguettes (which take longer – but are so worth it) and you have the perfect winter meal!
These are some of favorite winter soups:
Add biscuits or baguettes to complete your meal:
Enjoy!!!
Do you want to make an impressive dessert for the chocolate lover in your life? Soufflés can be intimidating, but this recipe breaks the process down to simple steps – and it takes less than an hour to make. You can make beautiful individual soufflés…
Welcome to Sugar, Sunshine and Flowers!
Mary Beth shares her love of family, food, DIY projects and being outdoors.
