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.

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.

Did I mention that I’m a bit obsessed with my mini muffin tray? I could make mini muffin everything all the time. Desserts just taste better when they’re minis. Right? Right. Also you get to eat more of them. Because they’re minis.

Logic. I specialize in that.

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.

It’s a great pairing.

And the frosting just makes it all that much better. And cuter.

You will definitely want more than one of these minis.

B.faB and happy baking!

Cake batter Rice Krispie recipe adapted from 365 days of baking.

Ingredients
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 

Buttercream Frosting

• 1/2 cup margarine* (1 stick) - room temperature 


• 2 cups confectioners’ sugar 


• 2 tsp vanilla 


• 1 tsp almond milk* 

Instructions 
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!