1.Combine butter, honey and sugar in a medium saucepan and heat gently to melt the butter and dissolve the sugar, then increase the heat and simmer for 3-4 minutes until golden and bubbling.
2.Add rice bubbles and stir well until sticky. Spoon a tablespoon into each lightly greased hole of a mini muffin tin and press down. Leave to cool and harden, then store in an air-tight container.
3.When ready to serve, top with a dollop of vanilla frosting and finish with candy floss.
Good old-fashioned rice-bubble cake forms the base of these cupcake-style treats. Make the bubble bases the day before, then simply top with a dollop of icing and a puff of fairy floss.Note