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 flavor and a swirl of frosting. And sprinkles. Can’t forget the sprinkles.
Finally, a Rice Krispie that looks like more than a lumpy square.
Melt margarine in a microwave safe bowl. About 45 seconds should do it.
Stir in marshmallows. If they don’t melt right away, put the bowl back in the microwave 30 seconds at a time until you have a margarine-marshmallow soup. Yum.
Mix in cake batter. The mix should now be a sticky, gooey, thick consistency.
Perfect.
Mix the first 2 cups of Rice Krispies and sprinkles into the marshmallow mixture. Stir with a spatula to combine
Then add the third cup. Good as gold.
Drop a spoonful of the Rice Krispie mix into your well-greased mini-muffin tray.
Gently press each Rice Krispie blob tightly into the muffin cup. You want to press it so that you get the cupcake shape without turning it into Rice Krispie dust. Know your own strength.
Once they've cooled completely, lift them from the tin with a knife and frost. And add more sprinkles. This step is necessary.
Aren't they just adorable?
Gooey and chewy and deliciously sweet.
They actually taste a lot like yellow cake cupcakes, just with the texture of a Rice Krispie treat.
You will definitely want more than one of these minis.
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