For the recipe Marshmallow Crispy 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|
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.
|Per Serving||Per 100 g / ml|
|Fat||7.01 g||15.24 g|
|Carbohydrate||29.88 g||64.96 g|
|Protein||2.28 g||4.96 g|