Crunch-a-Bunch Cupcakes
Chef:
Kellogg's Rice Krispies
Prep:
30 mins
Tasty cupcakes, great for a treat
45g butter or margarine
300g (about 40) marshmallows
200g miniature marshmallows
180g Rice Krispies®
2 teaspoons vanilla
Assorted sprinkles, sweets, dried fruit and nuts
Icing
140g butter, softened
280g icing sugar
1-2 tbsp milk
A few drops food colouring
Line twelve 2 1/2-inch muffin-pan cups with paper or foil bake liners or use a 12 hole muffin tin. Set aside.
With adult help, in large saucepan melt butter over low heat.
Add marshmallows and stir until completely melted.
Remove from heat. Stir in vanilla.
Add Kellogg’s Rice Krispies cereal. Stir until well coated
Evenly divide warm mixture into prepared cupcake moulds.
Using buttered hands, gently press into moulds, leaving tops slightly rounded.
Decorate with icing, sprinkles and/or sweets/dried fruit and nuts.
To make icing:
Beat the butter in a large bowl until soft.
Add half the icing sugar and beat until smooth.
Then add the remaining icing sugar with one tablespoon of the milk.
Beat until creamy then add the food colouring and mix well.
Add extra icing sugar to thicken or a little extra milk to make more runny if necessary.
Serves
18
Preparation Time
30 minutes
Main ingredients
Fruit, Nuts, Cereal
Recipe Type
Cakes & Baking, Dessert, Kids Food, Snacks, Cupcakes
Level of Difficulty
Easy
