Crisp Rice Cupcakes
(click here for the picture)
To make this crunchy cupcake is very easy. You need:
- 200g dark chocolate
- 100g unsalted butter, softened
- 5 tbsp golden syrup (you can reduce 1 tbsp to make it less sweet)*
- 100g crisp rice cereal
Method:
- Place 12 foil or paper baking cases on a tray
- Place the chocolate & buter in a medium bowl over a pan of simmering water & stir until melted
- Remove tin from the heat & stir in the cereal & golden syrup
- Drop spoonfuls of the mixture into the cases. Refrigerate for 1 hour
- Store in an airtight container for up to 5 days
*My first try making this cupcake was quite sweet. That’s my suggestion.
