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 |
| 150 g | Rice Krispies |
| Dr. Oetker Unicorn Confetti Sprinkles |
For the Decoration:
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 |