A fun little recipe today for Kellogg’s Rice Krispies as part of a reactive social media campaign shot with Tinderflint
The recipe is quite long but don’t be intimidated, there isn’t any difficult techniques in there, just quite a few stages. Perfect for a children’s party, they’ll be worth the effort for the smiles they create!
150g unsalted butter, softened 150g caster sugar 3 medium eggs 1 tsp vanilla extract 150g self raising flour, sifted 2 tbsp milk 35g Rice Krispies
150g unsalted butter, softened 350g icing sugar, sifted 3-4 tbsp milk Blue food colouring gel Pink food colouring gel Purple food colouring gel
25g pink and purple sprinkles 25g Rice Krispies 5g freeze dried raspberries
125g white fondant icing Edible gold paint Edible pink paint Edible gold glitter Rice Krispies for sprinkling
To make the cupcakes;
Preheat the oven to 170ºC and line a 12 hole muffin tin with gold foil cases.
Beat the butter in a stand mixer or with a handheld electric whisk until pale and smooth. Add the sugar and beat again until light and fluffy. Add the eggs, one at a time, beating thoroughly between each addition, then add the vanilla and beat again.
Add the flour and gently fold in until just mixed in, then add the milk and stir gently into a smooth batter. Finally, fold in the Rice Krispies, being careful not to crush them too much.
Spoon the batter into the prepared muffin tin and bake for 15-20 minutes or until golden and the sponge springs back when lightly pressed. Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
To make the unicorn horns;
Take a 2cm ball of fondant and roll it into a sausage shape about 10cm long, tapering the ends so that it is thicker in the centre. Fold in half, bringing the thin ends together, press gently to seal them at the top then twist together to create a horn shape. Trim off the excess to leave you with a 4cm horn. Push a tooth pick through the base of the horn to help support it in the cupcake later. Leave to harden for 30 minutes before decorating.
Once the horns have hardened, paint with edible gold paint and dust with edible gold glitter.
To make the unicorn ears;
Take a pea sized piece of fondant and roll into a ball. Press down into a thin disc, about 2mm thick and 2cm wide. Paint the centre with edible pink paint, leaving a border of white around the edge. Pinch each end together gently to create an ear shape and leave to harden for 30 minutes.
To make the Rice Krispie sprinkle filling;
Mix together the sprinkles, Rice Krispies and freeze dried raspberries.
To make the buttercream;
Beat the butter in a stand mixer or with a handheld electric whisk for 5 minutes or until very soft and pale, then add the icing sugar, a quarter at a time and continue to beat for 5-10 minutes until smooth and almost white.
Divide the buttercream evenly between 3 bowls and add the food colourings, a drop at a time, until you reach the desired vibrancy of each colour.
Lay a large piece of cling film out on your worktop and spoon the blue icing horizontally along the centre of the clingfilm, about 4cm thick and 25cm long. Repeat with the pink and purple icing, spooning each alongside the blue icing to create 3 rows of icing. Lift up the edge of the clingfilm closest to you and pull it gently up and over the icing, rolling it into a sausage shape. Continue rolling so the icing is completely encased. Trim off any excess cling film at the end and slide it into a large piping bag fitted with a star nozzle.
Once the cupcakes are completely cooled, use a small knife to cut a small circle out of the centre of each cake, then trim the cut piece so you are left with a disc of cake. Fill each hole with the Rice Krispie sprinkle mix and top with the cake discs to seal it in.
Pipe a swirl of buttercream onto each cupcake and sprinkle over the Rice Krispies to coat the icing.
Pipe another swirl of icing over this then insert the horns and ears. Finish with a final dusting of edible gold glitter.