Ingrédients
- 12 cookies of BUTTER COOKIES TOPPED WITH MILK CHOCOLATE RASPBERRY TRUFFLE
- 1 package vanilla cupcake mix or your favourite cake recipe
- ½ cup frozen raspberries
- 3 cups miniature marshmallows
- Preheat oven to 180˚C (350˚F).
- Place 12 paper cupcake liners in the bottom of a muffin tin.
- Place one cookie in the bottom of each mould.
- Prepare cupcake mix according to manufacturer’s directions.
- Add frozen raspberries to the mixture and pour over the cookies.
- Bake 15 minutes or until a toothpick inserted in centre comes out clean.
- Preheat oven to broil.
- Cover the cupcakes with marshmallows and heat them until they are golden.
- Let cool on a rack for 5 minutes.
15 minutes et moins