Marbled Chocolate Cupcakes with Peppermint Buttercream

Marshmallow Crispy Cupcakes

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

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.