- 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
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
