3 T. Butter or Butter Substitute Such as Soy-Free Earth Balance Spread
1 10oz. package or about 40 Jumbo Marshmallows, or 4 c. mini-mallows
2 tsp. Vanilla
6 c. Rice Cereal, such as Rice Krispies
Homemade or Canned Frosting, such as Cherrybrook Kitchen
Allergy-Friendly Sprinkles or Other Decorations (optional)
Line muffin tin with paper or foil bake liners, or place 12 silicone cupcake molds on baking sheet. Set aside. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla. Add rice cereal. Stir until well coated. Evenly divide warm mixture into prepared cupcake molds. Easiest done by dividing into four equal chunks, then divide each of those four into 3 chunks...giving you 12. Using buttered hands, gently press into molds, leaving tops slightly rounded. Place in fridge for about 15-20 minutes to set. Remove from muffin tins. Decorate tops with frosting, sprinkles and/or candies. Serve immediately or store uncovered in refrigerator for up to 12 hours. If kept refrigerated, remove from fridge about one hour before serving.