Marshmallow Crispy Cupcakes

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These marshmallow crispy cupcakes are easy for children to prepare, with a little supervision. They are ideal for sharing at a party or play date!

12 cupcakes

Easy 20 Minutes

preparation

Preparation

For the Cupcakes

Step 1: Snip 300g of Dr. Oetker Heart Marshmallows into small pieces with a pair of kitchen scissors.

Step 2: Grease a muffin tin with a little butter.

Step 3: Place the marshmallows, Vanilla Extract and cubed butter into a medium saucepan. Put the toasted rice cereal/ rice crispies into a large bowl.

Step 4: Melt the mixture over a medium heat, stirring with a hand whisk, until the butter and marshmallows have melted.

Step 5: Pour the melted marshmallow mixture into the rice krispies and stir together using a large spatula until the cereal is completely coated, add some sprinkle to the mixture and stir through.

Step 6: Spoon the mixture into the prepared muffin tins and press down to with the back of a spoon to pack them down - if the mixture becomes too sticky to work with then wet your hands and shake down and then use your damp hands to pat the mixture into the tins.

Step 7: Chill in the fridge until set – 30 minutes to an hour.

To Decorate

Step 8: Gently remove the cupcakes from the tins. Divide the buttercream between 4 bowls and add a few drops of Food Colour Gel to each bowl, mix the the colour gel into the buttercream. 

Step 9: Place a stripe of each colour buttercream up a piping bag fitted with a stir nozzle so each quarter of the piping bag is a different colour. Pipe a swirl of buttercream on the top of each cupcake.

Step 10: Finish with a Chocolate Star and some Unicorn Confetti Sprinkles! These cupcakes are best consumed on the day you prepare them.

Nutritional Information for the recipe Marshmallow Crispy Cupcakes

Per Serving Per 100 g / ml
Energy 1294 kJ
309 kcal
1721 kJ
411 kcal
Fat 11.51 g 15.35 g
Carbohydrate 48.97 g 65.30 g
Protein 2.36 g 3.15 g

preparation

Preparation

For the Cupcakes

Step 1: Snip 300g of Dr. Oetker Heart Marshmallows into small pieces with a pair of kitchen scissors.

Step 2: Grease a muffin tin with a little butter.

Step 3: Place the marshmallows, Vanilla Extract and cubed butter into a medium saucepan. Put the toasted rice cereal/ rice crispies into a large bowl.

Step 4: Melt the mixture over a medium heat, stirring with a hand whisk, until the butter and marshmallows have melted.

Step 5: Pour the melted marshmallow mixture into the rice krispies and stir together using a large spatula until the cereal is completely coated, add some sprinkle to the mixture and stir through.

Step 6: Spoon the mixture into the prepared muffin tins and press down to with the back of a spoon to pack them down - if the mixture becomes too sticky to work with then wet your hands and shake down and then use your damp hands to pat the mixture into the tins.

Step 7: Chill in the fridge until set – 30 minutes to an hour.

To Decorate

Step 8: Gently remove the cupcakes from the tins. Divide the buttercream between 4 bowls and add a few drops of Food Colour Gel to each bowl, mix the the colour gel into the buttercream. 

Step 9: Place a stripe of each colour buttercream up a piping bag fitted with a stir nozzle so each quarter of the piping bag is a different colour. Pipe a swirl of buttercream on the top of each cupcake.

Step 10: Finish with a Chocolate Star and some Unicorn Confetti Sprinkles! These cupcakes are best consumed on the day you prepare them.

Nutritional Information for the recipe Marshmallow Crispy Cupcakes

Per Serving Per 100 g / ml
Energy 1294 kJ
309 kcal
1721 kJ
411 kcal
Fat 11.51 g 15.35 g
Carbohydrate 48.97 g 65.30 g
Protein 2.36 g 3.15 g

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