Rice krispies cupcakes

I have received square muffin silicone tin and was thinking what to prepare in it. One morning, when my children were eating their breakfast I saw this recipe on Kellog's Rice Krispies box. It was perfect for my new muffin tin. It was very easy to make. Cupcakes were lovely and I do not have to mention that children love them.

Ingredients for 10 cupcakes:

• 15g butter
• 100g marshmallows
• 60g rice krispies
• m&ms
• 10 white chocolate cubes

 As I  mentioned earlier I had silicone muffin tin so there is no need for greasing but  traditional one have to be greased.
Prepare your muffin tin. To decorate your cupcakes with m&ms sprinkle a few into each muffin tin hole.
In a large sauce pan melt the butter over low heat. When butter is melted add marshmallows and stir until completely melted. Remove from heat. Gently fold in Rice Krispies. Stir until well coated. Be careful this mixture is very sticky. Before you spoon this mixture into muffin tin butter spoon. Evenly press mixture over sweets. Place your tin in a fridge to cool mixture down. After about an hour remove from muffin tin. Cupcake might be still sticky so lightly butter your fingers.
Melt white chocolate in microwave and pour it over each cupcake top. Enjoy !

Ginger and lemon muffins coated with lemon icing

These muffins are just perfect :). Spongy, moisture, with lemon aroma .. yummy. Ginger and lemon muffins recipe comes from this website but lemon icing was my idea. They are easy to make but a little bit time consuming and electric mixer is recommended.

Ingredients for 12-15 muffins:

• 300g flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 220g sugar, divided into 60 g and 160 g
• 4 tbsp minced ginger
• 100g unsalted butter
• 2 eggs
• 175 ml plain yogurt
• juice and zest form one lemon

Preheat the oven to 200C. line muffin tin with paper cases.

In a bowl whisk together the flour, soda and salt, set aside.

In a sauce pan heat over medium temperature 60g of sugar, minced ginger. If the mixture is too thick you may add 1 tbsp water. Stir and cook until sugar is melted and ginger is soft. Remove from the heat and add lemon zest. Set aside.

In electric mixer bowl beat up butter on medium speed and gradually beat in remining sugar. When the mixture is fluffy add egg one at a time. Continue to beat at a low speed for about 2 minutes. Then add yogurt, lemon juice and ginger mixture.  At last, but not at least, add the flour with soda and salt. Ready batter spoon into paper cases 3/4 hight. Bake for 20 min until well risen and golden on the top.When ready leave them for a while to cool in the baking tin, then move them to the wire rack.

Ingredients for lemon icing:

• 4 heaped tbsp icing sugar
• 3 tbsp lemon juice
• 1 tbsp hot water
• some sprinkles to sprinkle

Place the icing sugar and lemon juice into a bowl and combine them with a spoon. If the mixture is too thick add  hot water. Pour this mixture over muffins' tops and sprinkle.