Quick Crispie Cupcakes

Yesterday I needed to make cupcakes but I had run out of time. I had to invent my new quick cupcakes – cupcakes made with rice crispies. I followed a simple recipe by Nigella Lawson and used silicone cupcake cases to make it easy to turn out the cakes. Next to change these cakes from basic crispie cakes into cupcakes I piped buttercream icing and added some fondant decorations.

These tasted delicious and took a less time to make than regular cupcakes. I think the adults at the party enjoyed these cakes more than the children!

Nigella’s Recipe is as follows:
(makes approx 20 cupcakes)


  • 45 gram(s) butter
  • 300 gram(s) mini marshmallows
  • 180 gram(s) rice krispies
  • 1 sprinkling of sprinkles (or edible glitter – optional)
  1. Melt the butter in a large, heavy-based saucepan over a low heat.
  2. Add the marshmallows and cook gently until they are completely melted and blended, stirring constantly.
  3. Take the pan off the heat and immediately add the cereal, mixing lightly until well coated.
  4. Press the mixture into a greased silicone cupcakes cases; use two spoons to push and scrape into the cases as it will be very sticky. Flatten the top and
  5. Let the marshmallow crispy squares cool completely in the cases and then decorate with butter icing.

My buttercream icing recipe can be found here.

This entry was posted in Cakes, Cooking with kids, Edible Gifts, Quick Easy Recipe, Recipes and tagged , . Bookmark the permalink.

2 Responses to Quick Crispie Cupcakes

  1. These look gorgeous! I’m pretty rubbish at icing but I’ve pinned these to com back and try later 🙂

  2. Oh I love this idea! I would never have thought to do this but it’s brill 🙂 Love your plates too!

Leave a Reply

Your email address will not be published. Required fields are marked *