Breakfast
Crunch a Bunch Cupcakes
Crunchy meets soft in this fun cupcake with a crispy topping—often cereal, nuts, or toffee bits—over a moist cupcake base. Sweet, textural, and unexpectedly addictive.
Ingredients:
- 3 tablespoons butter or margarine 1 (10 ounce) package large 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:
- 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.
- 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.
- Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated
- Evenly divide warm mixture into prepared cupcake molds. Using buttered hands, gently press into molds, leaving tops slightly rounded.
- 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.