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Rice Krispies Easter Cups
Food & Drink
1 - 16 oz. bag Marshmallows (mini or regular size work)
7 cups Rice Krispies
2 TB butter
Easter Egg Candies
Butter cream frosting:
Green food coloring
½ C. Unsalted butter
3-4 C. Powdered sugar
¼ C. Milk
1 tsp. Vanilla
Grease cupcake pans and set aside.
Melting marshmallows and butter in a microwave safe bowl (I cooked mine for about 2 minutes but kept a close eye and made sure they weren't puffing up too much and falling out of the bowl.)
Stir together until well blended and pour in Rice Krispies. Stir until well combined.
Pour into greased cupcake pan and press down with wax paper.
Let set for half hour.
Combine butter, milk, vanilla and 2 cups of your powdered sugar in a large bowl. Mix till smooth and creamy, about 5 minutes. Then add the remaining powdered sugar and food coloring of your choice.
Pipe your frosting into your cookie cups and top with Easter egg candies. ENJOY!
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