Rice Krispy Cupcakes
- 6 tbs Earth Balance Margarine
- 3/4 cup Angel food cake mix
- 1/2 tsp vanilla extract
- 3 cups Gluten free Rice Krispies
- 1/2 10oz bag of vegan marshmallows
- 1 tbs sprinkles
- Can of Pink Frosting
Microwave margarine in a large bowl for about 45 seconds.
Mix in marshmallows and return to microwave for 30 second intervals, stirring between, until melted.
Combine cake mix and vanilla until and stir into marshmallows. With a spatula add in sprinkles and 2 cups of Rice Krispy’s . Fold in a third cup of Rice Krispy’s.
Fill each well-greased cupcake holder with the Rice Krispy mixture and press it in gently with the back of a spoon.
Cool for 30 minutes in the refrigerator.
Remove Rice Krispy cupcakes from tin with a knife. Frost and top with sprinkles.