CRISPY RICE CUPCAKES

Yield: 18 servings ( Serving Size: 1 CUPCAKE )
Community Recipe from

Ingredients

  • 6 tablespoon(s) BUTTER
  • 2 package(s) MINIATURE MARSHMALLOWS
  • 1/2 cup(s) CREAMY PEANUTBUTTER
  • 2 teaspoon(s) VANILLA EXTRACT
  • 1 (12 OZ) box(es) CRISPY RICE CEREAL
  • 3 (2OZ) bottle(s) SPRINKLES DIVIDED
  • 1 (16 OZ) package(s) CHOCOLATE FLAVORED CANDY COATING
  • 4 tablespoon(s) SOLID VEGETABLE SHORTENING

Preparation

  1. 1.LIGHTLY GREASE 2 (12-CUP) MUFFIN PANS.

  2. 2. IN A LARGE SAUCEPAN. MELT BUTTER OVER MEDIUM HEAT. ADDMARSHMALLOWS, AND STIR CONSTANTLY UNTIL MELTED. REMOVE FORM HEAT, STIR IN PEANUT BUTTER AND VANILLA.. ADD CEREAL AND 2 BOTTLES SPRINKLES, STIRRING UNTIL COMBINED. USING GREASED HANDS, PRESS INTO PREPARED PANS, MOUNDING MIXTURE INT CUPCAKE SHAPE. COOL 1 HOUR. REMOVE CUPCAKES FORM PPANS

  3. 3. IN A MEDIUM BOWL, COMBINE CANDY COATING AND VEGETABLE SHORTENING. MICROWAVE ON HIGH, IN 30 SECOND INTERVALS, STIRRING IN BETWEEN EACH, UNTIL CHOCOLATE IS MELTED AND SMOOTH (ABOUT 2 MINUTES TOTAL TIME).

  4. 4. DIP TOPS OF CUPCAKES IN MELTED CHOCOLATE. iMMEDIATELY SPRINLE WITH REMAINING SPRINKLES..

  5. *CUPCAKE PAPERS CAN BE USED*
June 2011

This recipe is a personal recipe added by Mermaidmom and has not been tested or endorsed by MyRecipes.

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