An icon of American pop culture and a magically delicious staple cereal for young and old, Lucky the leprechaun is planning 50 days of fun and whimsy to thank fans for five decades of keeping the magic alive.
Throughout the 50-day celebration leading up to Lucky’s 50th birthday (March 17), magic will pop-up in unexpected places across the country and online for everyone to get in on the fun.
Lucky has partnered with some of America’s favorites to celebrate 50 years of magically delicious fun, including the fashion forward charm bracelets you see below.
Lucky is giving fans the opportunity to win limited edition Lucky Charms gear – if you can catch him – in the “Where’s Lucky?” interactive online game beginning March 4 at LuckyWasHere.com . Keep reading for some of the Lucky’s custom creations available for a limited time and a recipe for Lucky Charms Cereal Cupcakes!
Magically cool Monster ® DNAâ„¢ Headphones
Limited Edition Lucky Charms High-Top Sneakers
One-of-a-kind Charms Inspired Casetagram Cases
To get your Lucky Charms celebration on check out these three sites!
And Buddy Valastro, star of the TLC series Cake Boss and Bakery Boss, is cooking-up special Lucky Charms cupcakes that will be sold exclusively in his four New Jersey-based Carlos Bakery locations. Can’t get to New Jersey? Make your own using Buddy’s vanilla cupcake recipe!
Vanilla Cupcake Recipe
(Makes 24 cupcakes)
21â„2 cups cake flour, plus more for flouring the cake pans
2 cups sugar, plus more for unmolding the cakes
2 cups Italian Custard Cream, optional
3â„4 cup vegetable oil
2 1â„4 teaspoons baking powder
1 teaspoon pure vanilla extract
1â„2 teaspoon fine sea salt
4 extra-large eggs
1 cup whole milkâ€¨
Unsalted butter (about 2 tablespoons), nonstick spray, or vegetable oil may be used for greasing the cake pans
1. Position a rack in the center of the oven, and preheat to 350 °F.
2. Put the flour, sugar, custard cream (if using), vegetable oil, baking powder, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. (If you don’t have a stand mixer, you can use a hand mixer, but take extra care not to overmix.) Mix on low speed just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and â€¨continue to mix until smooth, approximately 1 additional minute.
3. With the motor running, add one egg at a time, adding the next one after the previous one has been absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate the ingredients, and return the mixer to low-medium speed.
4. After all the eggs are added, continue to mix for 1 additional minute to ensure the eggs have been thoroughly mixed in. This will help guarantee that the sugar is dissolved and that the flour has been thoroughly mixed in.
5. With the motor running on low speed, add the milk, 1â„2 cup at a time, stopping the motor to scrape the sides and bottom between the two additions. Continue to mix for another 1 minute or until the mixture appears smooth. Grease the cupcake forms and flour them.
6. Divide the batter evenly between the cupcake tins, using a rubber spatula â€¨to scrape down the bowl and get as much batter as possible out.
7. Bake until the cake begins to pull from the sides of the pan and is springy to â€¨the touch, 25 to 30 minutes.
8. Remove the cupcake tins from the oven and let cool for at least 30 minutes, preferably 1 hour. The cupcakes should be at room temperature before you remove â€¨them from the pan.
9.â€¨Refrigerate or freeze until ready to decorate.
(Makes enough frosting for about 2 dozen cupcakes)
1 ½ cups unsalted butter
½ cup shortening
8 Egg Whites
1 ½ cup granulated sugar
5 cups Marshmallow CrÃ¨me
1 cup Lucky Charmsâ„¢ Cereal – crushed up
1. Over a double boiler mix egg whites & sugar and cook to 145 degrees – or until all the sugar dissolves. Mix until finished.
2. In a separate mixing bowl beat together the butter & shortening until soft
3. Transfer the egg white & sugar mixture to a bowl and whip until stiff peaks are formed. Once the stiff peaks are formed add the butter & shortening mixture until soft.
4. Once butter the egg white, sugar, butter and shortening have all been blended together add in the marshmallow creme. Mix until no streaks are visible.
5. To add color to your mixture use a concentrated icing color which will not affect your icing consistency and slowly add a little add a time, constantly mixing until you achieve your desired color.
6. Put your icing in a piping bag with a large star tip and pipe a swirl on top of the cupcake, dip in crushed Lucky Charmsâ„¢ cereal, put an extra swirl on top and serve.