Good old-fashioned rice-bubble cake forms the base of these cupcake-style treats. Make the bubble bases the day before, then simply top with a dollop of icing and a puff of fairy floss.
- 100g butter
- 1 tbsp liquid honey
- ¾ cup sugar
- 2½ cups rice bubbles
- ½ cup vanilla frosting
- Candy floss
- Combine butter, honey and sugar in a medium saucepan and heat gently to melt the butter and dissolve the sugar, then increase the heat and simmer for 3-4 minutes until golden and bubbling.
- Add rice bubbles and stir well until sticky. Spoon a tbsp into each lightly greased hole of a mini muffin tin and press down. Leave to cool and harden, then store in an air-tight container.
- When ready to serve, top with a dollop of vanilla frosting and finish with candy floss.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author