DIY: Cupcake Krispies
The idea for these cupcake krispies came to me when I was brainstorming ways to send an edible birthday gift cross-country. Taking inspiration from my Heart Krispie Valentines, I found these birthday treats super easy to package and shipped them over to California to put the shipping potential to the test. And good news – they made it perfectly, along with the the help of some bubble wrap and tissue paper! “Continue Reading” to see the tutorial.
- 3 Tb Butter
- 5 cups marshmallows
- 6 cups Rice Krispies® cereal
- 1 bag mini white chocolate chips + sprinkles + candy “cherry”
- Baking Pan
- Cupcake cookie cutter
- Decorating icing (or royal frosting)
Directions: Melt butter in a large microwave-safe bowl in microwave for 45 seconds. Once melted, add marshmallows to the melted butter and toss to coat. Place bowl back in microwave for 2 minutes. Remove, add cereal, stir to smooth. Place mixture into a greased pan, pressing onto mixture to form into pan. Let sit for an hour before cutting out your cupcakes with the cookie cutter.
Once you’ve cut out your cupcakes, you can start decorating. For the chocolate (the cupcake’s frosting), I find it easiest to melt small batches in the microwave. Pour about a 1/2 cup of white chocolate chips in the microwave and heat on medium-power for about 2 minutes, stopping to stir every 30 seconds. Once your chips are melted, remove, stir, and apply to your cupcake krispies. As you can see, I used a piece of paper as a border to get a straight line for my “frosting.” Working quickly, add the candy “cherry” to the top, as well as some sprinkles. Set aside to set. Once the chocolate is set, use some decorating icing to make the cupcake liner pattern.
If you want to individually package the cupcakes, check out my Heart Krispie Valentine tutorial for instructions with that part. Have fun!