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.
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.
Instead of cupcakes you can pour the mixture into a rectangular tin and cut the treats into squares once they have set.
|Per Serving||Per 100 g / ml|
|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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