We love this grown-up recipe for mashmallow crispy cupcakes, topped with Dr. Oetker marshmallow hearts. These cupcakes are simple, but delicious.
Marshmallow Crispy Cupcakes
Preparation time 20 mins (plus 30-60 mins for chilling) Makes 12
Equipment: Silicone muffin tin 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) To decorate: Snip 250g of Dr. Oetker Heart Marshmallows into small pieces with a pair of kitchen scissors. Instructions: 1 Grease 2 silicone muffin tins with a little butter. 2 Place the marshmallows, Vanilla Extract and cubed butter into a medium saucepan. Put the toasted rice cereal/ rice crispies into a large bowl. 3 Cook over medium heat, stirring with a hand whisk, until the butter and Heart Marshmallows have melted. 4 Pour the melted marshmallows into the cereal and stir together using a large spatula until the cereal is completely coated. 5 Spoon into the prepared muffin tins and press down to with the back of a spoon to pack them down. 6 Chill in the fridge until set – 30 minutes to an hour. 7 Gently remove the cupcakes from the tins and frost with Dr. Oetker Easy Swirl Vanilla Cupcake Icing. 8 Add a Heart Marshmallow on each cupcake as decoration. Tip from the Test Kitchen: 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.