Vanilla Bean Rice Krispie Treat Cupcakes

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. vanilla bean paste

1 vanilla bean, seed scraped out and pod discarded

5 large egg whites

2 3/4 cup cake flour

1 cup whole milk, room temperature

1 cup Rice Krispie Cereal

For the frosting:

8 oz. unsalted butter

2 cups powdered sugar

2 tsp. vanilla bean paste

13 oz. marshmallow crème

Rice Krispie Treat pieces for garnish (I just about a box and cut them up but feel free to make your own)

Instructions

For the cupcakes:

Preheat oven to 350F.

Prepare muffins tins (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 half way and scrape down sides)

With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition. (scrape down sides as necessary)

With 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. (scrape down sides as necessary)

Gently fold in the rice Krispie cereal.

Using a 1/4 cup ice cream scoop or a 1/4 measuring cup, 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 to not 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.

This Article And Recipe Adapted From This Site