Breakfast Cereal Cupcakes To Go - cooking recipe

Ingredients

1/4 cup butter (1/2 stick) or 1/4 cup margarine (1/2 stick)
1 (10 ounce) package miniature marshmallows (about 6 cups)
1 (13 ounce) package post Cocoa Pebbles cereal (cocoa or fruit-flavored puffed rice cereal) or (13 ounce) package post Fruity Pebbles cereal (cocoa or fruit-flavored puffed rice cereal)
1 (16 ounce) can ready to spread frosting (optional)
candy sprinkles (optional)

Preparation

Lightly grease muffin pans.
Microwave butter in a 4 quart microwavable bowl on high for 45 seconds or until melted.
Add marshmallows, stirring to coat.
Microwave 1 1/2 minutes or until marshmallows are melted and smooth, stirring after 45 seconds.
Add cereal; mix well to coat.
Press cereal mixture firmly into prepared pans to form cupcakes using about 1/3 cup of the mixture.
Cool and remove from pans.
Frost just before serving if desired.
Decorate as desired with the candy sprinkles.
Store unfrosted cupcakes wrapped in a cool dry place.