St. Patrick’s Day Cupcakes (Egg-free, Dairy-free, Nut-free)
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 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)
Ingredients
Cupcake Ingredients
Frosting Ingredients
Instructions
