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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



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)


Silicone muffin tin




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

Nutritional Information for the recipe Marshmallow Crispy Cupcakes

Per Serving Per 100 g / ml
Energy 804 kJ
192 kcal
1746 kJ
417 kcal
Fat 7.01 g 15.24 g
Carbohydrate 29.88 g 64.96 g
Protein 2.28 g 4.96 g