Marshmallow Crispy Cupcakes…

Marshmallow Crispy Cupcakes

Makes : 12 cupcakes

Level : Easy

Guest post : Dr. Oetker

For the Cupcakes:

  • 300 g Dr. Oetker Heart Marshmallows (3 Packets, chopped small) 
  • 5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp) 
  • 100 g Unsalted Butter (3 1/2 oz, cubed) 
  • 150 g Rice Krispies (5oz or toasted rice cereal) 
  • Dr. Oetker Pink Easy Swirl Cupcake Icing (Enough for the cupcakes) 

Equipment:

  • Silicone muffin tin

For the Cupcakes: 

  1. Snip 250g of Dr. Oetker Heart Marshmallows into small pieces with a pair of kitchen scissors. Grease 2 silicone muffin tins with a little butter. 
  2. Place the marshmallows, Vanilla Extract and cubed butter into a medium saucepan. 
  3. Put the toasted rice cereal/ rice crispies into a large bowl. 
  4. Cook over medium heat, stirring with a hand whisk, until the butter and Heart Marshmallows have melted. 
  5. Pour the melted marshmallows into the cereal and stir together using a large spatula until the cereal is completely coated. 
  6. Spoon into the prepared muffin tins and press down to with the back of a spoon to pack them down.
  7. Chill in the fridge until set – 30 minutes to an hour. 
  8. Gently remove the cupcakes from the tins and frost with Dr. Oetker Easy Swirl Vanilla Cupcake Icing. 
  9. Add a Heart Marshmallow on each cupcake as decoration. 

Tip from the Test Kitchen: 

  • Instead of cupcakes you can pour the mixture into a rectangular tin and cut the treats into squares once they have set. Best consumed on the day you prepare them.

About this post:This is a guest recipe from Dr. Oetker. No Payment was received.


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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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1 Comment

  1. Susan Clayton
    19th September 2015 / 9:20 am

    Cute idea

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