COOKIES on the DR. OETKER website

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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

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

1

For the Cupcakes

Snip 250g of Dr. Oetker Heart Marshmallows into small pieces with a pair of kitchen scissors.

2

Grease 2 silicone muffin tins with a little butter.

3

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

4

Cook over medium heat, stirring with a hand whisk, until the butter and Heart Marshmallows have melted.

5

Pour the melted marshmallows into the cereal and stir together using a large spatula until the cereal is completely coated.

6

Spoon into the prepared muffin tins and press down to with the back of a spoon to pack them down.

7

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

8

Gently remove the cupcakes from the tins and frost with Dr. Oetker Easy Swirl Pink Cupcake Icing.

9

Add a Heart Marshmallow on each cupcake as decoration.

1 serving = 46g

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