Cornflake Mini Cupcakes – A Detailed recipe cooking. 
Time: 25 мин. plus time solidification Difficulty: easy Quantity: 40 mini-cupcakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chocolate bars with nougat and caramel, 55 g each. (it is better Mars or Milky Way)
- 55 gr. butter
- 2.5 tbsp. sweet corn flakes (better Cornflakes)
- Optional equipment: approximately 40 small muffin paper molds
Recipes with similar ingredients: cornflakes, chocolate sweets, butter
Recipe preparation:
- Break the bars into pieces and put them in a pan. Add butter and melt over low heat, often stirring with a silicone spatula. When everything melts (nougat melts longer), pour in the cornflakes and stir them with a spatula until they are not well coated with a chocolate mixture.
- Fill the paper molds with the mixture and put in refrigerator on a small baking sheet or tray at least hour.
