CRISPY RICE CUPCAKES
Yield: 18 servings ( Serving Size: 1 CUPCAKE )
Community Recipe from
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
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.LIGHTLY GREASE 2 (12-CUP) MUFFIN PANS.
- 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. 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. DIP TOPS OF CUPCAKES IN MELTED CHOCOLATE. iMMEDIATELY SPRINLE WITH REMAINING SPRINKLES..
- *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.
CRISPY RICE CUPCAKES Recipe at a Glance
- COURSE: Snacks
More Recipes for Main Dishes
-
Best Carrot Cake
Southern Living -
Classic Beef Pot Roast
Cooking Light -
Classic Baked Macaroni and Cheese
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy