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- Level
- medium
- Prep Time
- 45 mins
- Total Time
- 1 h 15 m
- Serves
- 24
Ingredients
- 1 pkg
- (2-layer size) white cake mix
- 1 ½ cups
- Compliments Milk Chocolate Toffee Hazelnuts, chopped
- 360 mL
- 1 ½ cups
- butter, softened
- 360 mL
- 6 cups
- icing sugar
- 1.44 L
- â…“ cup
- whipping cream
- 80 mL
- 2 tsp
- vanilla
- 10 mL
- 12
- Compliments Large Marshmallows, cut crosswise in half
- 1 pkg
- Compliments Mini Marshmallows
- 400 g
Directions
Step 1
Preheat the oven to 180°C (350°F). Spray two 12-count muffin pans with cooking spray.
Step 2
Prepare cake batter and bake as per package directions for 24 cupcakes, adding half of the chopped hazelnuts to batter before spooning into muffin cups.
Step 3
Cool cupcakes for 10 mins and remove them from pans to wire racks to cool completely.
Step 4
Meanwhile, beat butter in a bowl until fluffy. Gradually beat in icing sugar, then milk and vanilla, until smooth. Stir in remaining nuts.
Step 5
Invert the cupcakes on a tray. Spread icing all over the tops and sides of inverted cupcakes, adding rounded mounds on top to resemble domes. Press 1 large marshmallow half into icing at front of each igloo for the door. Press miniature marshmallows all over remaining icing in rows to resemble igloo.
Tip
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