Igloo Hazelnut Cupcakes
Prep Time
Cooking Mode
1 pkg (2-layer size) white cake mix
1 ½ cups Compliments Milk Chocolate Toffee Hazelnuts, chopped
1 ½ cups butter, softened
6 cups icing sugar
⅓ cup whipping cream
2 tsp vanilla
12 Compliments Large Marshmallows, cut crosswise in half
1 pkg Compliments Mini Marshmallows
1 pkg (2-layer size) white cake mix
1 ½ cups Compliments Milk Chocolate Toffee Hazelnuts, chopped
1 ½ cups butter, softened
6 cups icing sugar
⅓ cup whipping cream
2 tsp vanilla
12 Compliments Large Marshmallows, cut crosswise in half
1 pkg Compliments Mini Marshmallows
Directions
1Preheat the oven to 180°C (350°F). Spray two 12-count muffin pans with cooking spray.
2Prepare cake batter and bake as per package directions for 24 cupcakes, adding half of the chopped hazelnuts to batter before spooning into muffin cups.
3Cool cupcakes for 10 mins and remove them from pans to wire racks to cool completely.
4Meanwhile, beat butter in a bowl until fluffy. Gradually beat in icing sugar, then milk and vanilla, until smooth. Stir in remaining nuts.
5Invert the cupcakes on a tray. Spread icing all over the tops and sides of inverted cupcakes, adding rounded mounds on top to resemble domes. Press 1 large marshmallow half into icing at front of each igloo for the door. Press miniature marshmallows all over remaining icing in rows to resemble igloo.
Tips
1
Freeze cupcakes for 30 minutes so they are firmer to hold onto when icing. They will be defrosted by the time you have finished decorating with marshmallows.
Disclaimer
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Personal Note
Personal Note
