Ingredients
12 cookies of BUTTER COOKIES TOPPED WITH MILK CHOCOLATE RASPBERRY TRUFFLE 1 package vanilla cupcake mix or your favourite cake recipe ½ cup frozen raspberries 3 cups miniature marshmallows
Preheat oven to 180˚C (350˚F). Place 12 paper cupcake liners in the bottom of a muffin tin. Place one cookie in the bottom of each mould. Prepare cupcake mix according to manufacturer’s directions. Add frozen raspberries to the mixture and pour over the cookies. Bake 15 minutes or until a toothpick inserted in centre comes out clean. Preheat oven to broil. Cover the cupcakes with marshmallows and heat them until they are golden. Let cool on a rack for 5 minutes.
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25 minutes or less