Lucky Charms Doughnuts
You don't need a holiday to enjoy a bowl of Lucky Charms cereal, but these Lucky Charms Doughnuts are the perfect St. Patrick's Day treat!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 6 Tbsp unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 cup all-purpose flour
- 1/2 cup crushed Lucky Charms
- 1 1/2 tsp baking powder
- Pinch salt
- 1/3 cup whole milk
- 1 1/2 tsp vanilla extract
- 1 batch marshmallow icing (recipe below)
- 1 cup Lucky Charms Marshmallows
- 1 large egg white
- 1/2 cup corn syrup
- Pinch salt
- 3/4 cup powdered sugar
- 1/2 Tbsp vanilla extract
- 1/8 tsp cream of tartar
- 2 Tbsp hot water
Pre-heat oven to 350 degrees and lightly spray a doughnut pan with cooking oil.
In the bowl of a stand mixer or in a large bowl with hand mixer, beat butter and sugar together until light and fluffy, about 3 minutes.
Add the egg and mix to combine.
In a separate medium-sized bowl, whisk together flour, crushed Lucky Charms, baking powder, and salt.
Stir dry ingredients into the butter sugar mixture, alternating with milk, until just combined. Stir in vanilla extract. Be careful not to over-mix.
Evenly distribute batter into prepared doughnut pan, filling cavities almost all the way.
Bake the doughnuts at 350 degrees for about 15 minutes, until doughnuts are starting to turn golden around edges and lightly spring back when touched.
Let cool in pan for 5 minutes before removing to a wire rack to cool completely.
Once cooled, frost doughnuts with marshmallow icing and top with Lucky Charms marshmallows.
In the bowl of a stand mixer beat together egg white, corn syrup, and salt on high speed for 4-5 minutes until it thickens quite a bit and turns white.
Mix in the powdered sugar, vanilla, and cream of tartar on low speed, until combined.
Stir in hot water.
Marshmallow icing can be stored in airtight container in fridge for about 10 days. This recipe makes enough to frost 4 batches of doughnuts.