Oh yes. Cake batter. Rice Krispies. Cupcakes. All in one.
Rice Krispie treats can be hit or miss. I want my sugary square to be gooey and sweet, but still hold its shape. Nothing is more disappointing than a hard, crunchy, brittle Rice Krispie square.
There will be none of that, here.
These treats are kicked up with cake batter flavour and a swirl of frosting. And sprinkles. Can’t forget the sprinkles.
Finally, a Rice Krispie that looks like more than a lumpy square.
Cake Batter Rice Krispie Cupcakes
- Rice Krispie Treats
- 6 tbs margarine* (3/4 of a stick)
- 3/4 cup yellow cake mix
- 1/2 tsp vanilla extract
- 3 cups Rice Krispies
- 1/2 10oz bag of marshmallows (5oz)
- 1 tbs sprinkles
- 1/2 cup margarine* (1 stick) - room temperature
- 2 cups confectioners’ sugar
- 2 tsp vanilla
- 1 tsp almond milk*
Melt margarine in the microwave (about 45 seconds). Mix in marshmallows and return to microwave for 30 second intervals, stirring between, until melted. Mix in cake mix and vanilla until combined. Add in sprinkles and 2 cups of Rice Krispies with a spatula. Add in the third cup of Rice Krispies.
Fill each well-greased muffin holder with the Rice Krispie mixture and press it in gently with the back of a spoon. Cool for 30 minutes in the refrigerator.
For frosting, cream margarine in stand mixer with paddle attachment, then slowly add in confectioners’ sugar until well combined. Mix in vanilla, almond milk and food colouring if desired.
Remove Rice Krispie cupcakes from tin with a knife. Frost and top with sprinkles.
*Butter and regular milk could be substituted for their non-dairy counterparts.
**Makes 24 mini cupcakes. For a 9 x 13” pan, double the recipe.
***Note: Also try this out with a marshmallow cream frosting!