Vanilla Bean Rice Krispie Treat Cupcakes

Vanilla Bean Rice Krispie Treat Cupcakes

Vanilla beans and marshmallowy Rice Krispie Treat flavors combine to make an over-the-top delicious cupcake. Trust us, your family and friends will definitely feel "treated" by these Cupcakes!

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Time

60 minutes

Difficulty

easy

Yields

24 servings

Ingredients

For the Cupcakes

  • 8 oz unsalted butter, at room temperature
  • 1 tbsp baking powder
  • 2 1/2 cups granulated sugar
  • 3/4 tsp salt
  • 2 tsp Rodelle Vanilla Bean Paste
  • 1 Rodelle Vanilla Bean, split and scraped
  • 5 large egg whites
  • 2 3/4 cups cake flour
  • 1 cup whole milk, room temperature
  • 1 cup Rice Krispie Cereal

For the Frosting

Garnish

  • Rice Kirispie Treat pieces - you can buy a pan pre-made, or make your own

Directions

For the Cupcakes

  • Preheat oven to 350 degrees F. Prepare muffin tins with liners or spray (makes 24).
  • Using a stand mixer with paddle attachment, cream together butter, baking powder, sugar, salt, vanilla bean seeds and vanilla bean paste until light and fluffy, about 5 minutes. Be sure to stop halfway and scrape down the sides of the bowl.
  • With the mixer on the lowers speed, carefully add in egg whites, one at a time, beating well after each addition (scraping down sides as necessary).
  • With the mixer still on low, add in 1/3 of the flour into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and then the remaining flour (scraping down sides as necessary).
  • Gently fold in the Rice Krispie Cereal.
  • Using a 1/4 cup ice cream scoop or measuring spoon, fill muffin tin.
  • Bake for 16-22 minutes, or just until cupcakes start to brown and the center springs back when touched. You can also insert a toothpick into the center of the cupcake, and if removed mostly clean, cupcakes are done. Make sure not to brown cupcakes as they are better when slightly less done.
  • Remove cupcakes from oven and cool in pan for up to five minutes, then invert onto wire rack.
  • Cool completely before frosting.

For the Frosting:

  • Using a stand mixer with a paddle attachment, cream butter in a mixing bowl until butter is soft and fluffy.
  • Gradually beat in powdered sugar, about 1/2 cup at a time.
  • Beat in the vanilla bean paste.
  • Gently fold in the marshmallow cream until it is thoroughly incorporated into the frosting.
  • Place into a piping bag (or ziplock bag with a corner snipped off), and pipe frosting onto cooled cupcakes.
  • Garnish with a piece of Rice Krispie Treat.

Recipe created by Culinary Concoctions by Peabody for Rodelle. Check out Peabody's original post of this recipe for more photos and information!

Inspired By Rodelle

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