Rice Crispy Cupcakes

Rice crispy cupcakes are perfect for any occasion or birthday party and are crunchy good cupcakes.

Preparations[]

Time: About 40 minutes total

Servings: A Dozen (12)

Prep Time: 20 Minutes

Ingredients[]

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows

— OR —

4 cups miniature marshmallows
2 teaspoons vanilla
1/2 teaspoon strawberry extract
6 cups Kellogg's® Rice Krispies® cereal
Canned frosting or decorating gel
Assorted sprinkles and candies

Directions[]

1.Line twelve 2 1/2-inch muffin-pan cups with paper or foil bake liners or place 12 silicone cupcake molds on baking sheet. Set aside.
2. With adult help, in large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla and strawberry extract.

3. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated

4. Evenly divide warm mixture into prepared cupcake molds. Using buttered hands, gently press into molds, leaving tops slightly rounded.

5. Decorate with frosting, sprinkles and/or candies. Serve immediately or store uncovered in refrigerator for up to 12 hours. Remove from refrigerator one hour before serving.

Line twelve 2 1/2-inch muffin-pan cups with paper or foil bake liners or place 12 silicone cupcake molds on baking sheet. Set aside.
2. With adult help, in large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla and strawberry extract.