Lucky’s Golden Ticket Cupcakes.
Ingredients
- 1 1/2 sticks (3/4 cup) salted butter, at room temperature
- 1 cup granulated sugar
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs
- 1 cup milk, warmed
- 1 tablespoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup heavy cream
- 2-3 cups powdered sugar
- 1 tablespoon vanilla extract
- Lucky Charm marshmallows, for decorating
- edible gold leaf sheets, for decorating
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Instructions
- 1. Preheat oven to 350° F. Line 24 cupcake molds with paper liners.
- 2. In a large mixing bowl, beat together the butter, sugar, flour, baking powder, baking soda, and salt until mixed into small dry crumbs.
- 3. Combine the milk and vanilla, then pour in the flour, beating until smooth. Beat in the eggs, one at a time, until combined. Add the yogurt, beating until just combined.
- 4. Divide the batter evenly among the prepared pans. Transfer to the oven and bake 22-25 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
- 5. To make the frosting. Melt together 1 stick butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes, or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15 minutes or until cool to touch.
- 6. Grab the cooled butter mixture from the freezer and add the remaining 1 stick butter, vanilla, and powdered sugar to the bowl. Beat together until well combined, adding more sugar as needed.
- 7. Frost each cupcake. Decorate as desired with Lucky Charms. I lightly crush the marshmallows with my fingers, then sprinkle over each cupcake. You could use St.Patrick's Day sprinkles as well. Or do them up for Easter!
Source
Original recipe: View Original