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.