Fruity Pebbles Cupcakes Recipes

Steps:

• Lightly grease muffin pans (24).
• Butter a 4 quart microwavable bowl on place in the microwave on high for 45 seconds or until melted (microwave times vary).
• Place marshmallows in the melted butter and mix to ensure they are coated with the butter.
• Place it in the microwave again for 45 seconds, take out and stir.
• Then return to microwave and allow to cook for another 30 seconds or until melted.
• Combine cereal to melted mixture and mix well to coat.
• Firmly pack the cereal mixture into the muffin pans to form cupcakes.
• Let cool.
• Remove from pan and decorate as desired.
• Enjoy!
• **DecoratingTip: Divide frosting up and add different food coloring to each portion to make it even more colorful**.

Steps:

• Pre-heat the oven to 350°F. Mix the butter and sugar together at medium speed for about 90 seconds, until fluffy. Add the eggs, one at a time, mixing until creamy. Be sure to scrape down the sides of the bowl so everything gets combined. Add the baking soda, baking powder, salt, and vanilla and mix until the batter is smooth. Then mix in the mashed bananas and beat for 30 more seconds. Alternate between adding the flour and milk, about a half cup of each at a time, beating on med-high speed until the batter is light and creamy and all ingredients have been added. Finally, stir in (by hand, so you don't break up the cereal too much) the Fruity Pebbles. Fill paper-lined cupcake tins 3/4 of the way full. If you'd like, sprinkle some more Fruity Pebbles on top of the batter, and bake for about 22 minutes until the cake is set and has started turning golden brown on the edges. Allow the cupcakes to cool completely before you frost them. To make the buttercream frosting, whip the butter for about 30 seconds, until smooth. Then add the powdered sugar, 1/2 cup at a time and drizzle in about a teaspoon of vanilla extract (a little more, if you like a lot of vanilla flavor). Finally, whip in the malt powder. Once the buttercream is smooth and fluffy, give it a taste to make sure you don't need more malt powder. If the frosting is too thick, you can thin it out with a couple tablespoons of milk. Frost the cupcakes and, for extra flavor and crunch, top them off with even more cereal. There's vitamin D in it-it's good for you!