Marshmallow Crispy Cupcakes
Ingredients
Ingredients
For the recipe Marshmallow Crispy Cupcakes
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 |
preparation
Preparation
For the Cupcakes
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.
Place the marshmallows, Vanilla Extract and cubed butter into a medium saucepan. Put the toasted rice cereal/ rice crispies into a large bowl.
Cook over medium heat, stirring with a hand whisk, until the butter and Heart Marshmallows have melted.
Pour the melted marshmallows into the cereal and stir together using a large spatula until the cereal is completely coated.
Spoon into the prepared muffin tins and press down to with the back of a spoon to pack them down.
Chill in the fridge until set – 30 minutes to an hour.
Gently remove the cupcakes from the tins and frost with Dr. Oetker Easy Swirl Pink Cupcake Icing.
Add a Heart Marshmallow on each cupcake as decoration.
1 serving = 46g
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.
Nutritional Information for the recipe Marshmallow Crispy Cupcakes
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
800kJ 191kcal |
1742kJ 416kcal |
| Fat | 0g | 0g |
| Carbohydrate | 0g | 0g |
| Protein | 0g | 0g |
Used Dr. Oetker products
Product Details
