Marshmallow crispy cupcakes

  Marshmallow crispy cupcakes


  1. 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 vanilla cupcake Icing.
  9. Add a heart marshmallow on each cupcake as decoration.


Instead of cupcakes you can pour the mixture into a rectangular tin and cut the treats into squares once they have set


300g (10 1/2 oz) Dr. Oetker heart marshmallows (3 Packets, chopped small)
1 tsp vanilla extract
100g (3 1/2oz) unsalted butter
150g (5oz) Rice Krispies
Dr. Oetker Pink Easy Swirl Cupcake Icing (Enough for the cupcakes)


Time: 20 mins
Serves: 12
Nutrition: n/a