Kelly the Culinarian: Cooking with Kelly: Iced Rice Krispie Treat Cupcake Recipe

Monday, April 9, 2012

Cooking with Kelly: Iced Rice Krispie Treat Cupcake Recipe

Today was another birthday at the office. Tara saw this on Pinterest and wanted me to give it a try. Mine didn't end up looking like the photo, but I think it tasted just fine. However, if I were to make this again, I'd use Rice Krispies, not the off-brand puffed rice stuff. It's just not the same texture, although it does taste all the same to me.

Another thing you might find helpful when making these in cupcake form is a soup ladle. Rice Krispie treats are extremely sticky as they're setting up. The easiest way to portion these out is to use a large scoop, then use the backside of the soup ladle to press the mixture into the cupcake pans.

Iced Rice Krispie Treat Cupcake Recipe
3 Tablespoons butter
1 package mini marshmallows
1/2 teaspoon vanilla extract
6 cups Rice Krispies
1 contained icing (Tara likes the strawberry kind, but it's your call)

In a saucepan, melt together the marshmallow and butter until almost smooth, then add the vanilla and remove from the heat, stirring to combine. Pour the mixture over the cereal and fold to combine.
Working quickly, portion the treats into a well-oiled cupcake pan. This recipe will make about two dozen "cupcakes."

When they're completely cooled, remove from the muffin tins and add icing. I used a piping bag to try my hand at a few designs. Some turned out pretty, some did not.

Consume these within a day or two, because the moist icing makes the treats soft over time.

2 comments:

Ginger Foxxx said...

I like that you mention needing to eat them all within two days. As if any of them would make it past day one....haha.

Kelly Janowski said...

Ha! There were actually three left today and I had to force-feed them to coworkers at the end of the day.