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.