♥Crispy-Mallow Birthday Party Cupcakes♥

These are so handy for our busy summertime parties because you can make them ahead of time, freeze them and thaw when needed. Be sure to have several of the fillings and toppings on hand so the children (or adult guests) can choose their favorites and express their creativity. The toppings, well, let your imagination run wild! Do coconut pudding or ice cream topped with chocolate sprinkles and slivered almonds. Top butterscotch with pecans and whipped cream. The fun part is in coming up with various combinations and in using your imagination.

Summer birthday parties are so easy for mom with outside games and playtime. These little gems make the party portable, fun, easy and creative!

Ingredients

• 3 tablespoons butter
• 1 package (10 oz., about 40) regular marshmallows
• 4 cups miniature marshmallows
• 6 cups Rice Krispies
  or for a variation,
  6 cups Ready-To-Eat Cereal Cocoa Krispies
• Pudding, ice cream, fresh fruit or frozen yogurt
• Ice cream topping, whipped topping, coconut, chocolate sprinkles or chopped nuts (let your imagination run wild. I've used colored sugars, sprinkles, crushed peppermints.
  

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Crispies of your choice. Stir until well coated.
3. Divide warm mixture into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray. Shape mixture into individual cups (buttered fingers work best). Cool. Remove from pans.
4. Before serving fill with pudding, ice cream or frozen yogurt. Top with ice cream topping, whipped topping, chocolate sprinkles, coconut or nuts. Serve immediately.

Microwave directions
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above. Microwave cooking times may vary.

Please note that:

• For best results, use fresh marshmallows.
• 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
• Margarine is NOT recommended because most contain too much water
  
• Store no more than three days at room temperature in airtight container. To freeze cups, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before filling.

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