Instructions

CEREAL MILK

1. Pour the milk over the cereal and let sit for 15 minutes. Strain out the cereal with a sieve and reserve the milk for the cake.
   

CUPCAKES

1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside.
   
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the ground cereal, flour, sugar, baking powder, baking soda and salt.
   
3. Add the butter into the dry ingredients by tablespoon sized pieces and mix until combined. Mixture should resemble wet sand.
   
4. In a 4 cup liquid measuring cup combine the eggs, vanilla extract, marshmallow flavoring, sour cream and Cereal Milk. Pour half of the egg mixture into the dry ingredients and beat on medium-high speed for 1 minute. Pour the remaining egg mixture into the mixer bowl and mix on low speed for 30 seconds. Don’t over mix.
   
5. Divide the cake batter between the cupcake pans, using a 3 tablespoon sized spring loaded ice cream scoop and bake for 15 to 20 minutes, or until a toothpick inserted in the center of each cupcake comes out with a few moist crumbs attached.
   
6. Let cupcakes cool in their pans for 10 minutes, then invert onto cooling racks to cool completely.

MARSHMALLOW FILLING

1. In a small saucepan combine the sugar, cream of tartar, and water and bring to a boil over medium heat. Cover the saucepan with a lid and continue to cook for 2 minutes. Uncover the saucepan and continue to boil the sugar until the syrup reaches 242 degrees on a candy thermometer.
   
2. While the sugar syrup is coming to temperature, combine the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed, gradually increasing the speed to medium-high speed. Continue to beat the egg whites until soft peaks form. If your syrup is close to reaching 242 degrees, continue to whip the eggs whites to firm peaks. If your syrup is not close to reaching temperature then let the egg whites wait at soft peaks before whipping them to firm peaks as the syrup approaches temperature.
   
3. Once the sugar syrup has reaches 242 degrees and the egg whites have been whipped to firm peaks, run the mixer at medium-high speed while slowly pouring the syrup down the inside of the mixer bowl. Continue whipping until the frosting has become thick and holds stiff peaks, about 5 minutes. Add vanilla extract and marshmallow flavoring and whip to combine.
   

FROSTING

1. In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed until light and fluffy, about 8 minutes. Add the powdered sugar, heavy cream, and marshmallow flavoring and slowly mix until combined, about 1 minute.
   
2. Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.
   

ASSEMBLE CUPCAKES

1. Using a pairing knife, cut out a cone of cake in the center of each cupcake. Trim the cone section off of the cone of cake and discard. This leaves the circular top of the cake to place back on to the cupcake after its filled. Fit a piping bag with a coupler and fill with marshmallow filling. Pipe about 1/2 tablespoon of filling in the center of each cupcake and place the circular flat section of cake back on top.
   
2. Fit a piping bag with Ateco piping tip #828 and fill with frosting. Pipe a swirl on top of each cupcake. Sprinkle each cupcake with gold sprinkles, Lucky Charm marshmallows and a chocolate gold coin and serve.