Best Pebbles Cupcakes Recipes
FRUITY PEBBLES CUPCAKES
Make and share this Fruity Pebbles Cupcakes recipe from Food.com.
Provided by chef FIFI
Categories Dessert
Time 15m
Yield 24 serving(s)
Number Of Ingredients 5
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**.
Nutrition Facts : Calories 127.2, Fat 4, SaturatedFat 0.8, Sodium 55.9, Carbohydrate 23, Sugar 19.1, Protein 0.2
PEBBLES CUPCAKES
My daughter found this recipe in a magazine and thought it would be good to make for her daughter's nursery school snacks. So, I helped her make them and they are very colorful for Easter. You can either use the Fruity Pebbles or the Cocoa Pebbles. She used a teflon coated cupcake pan and did not grease it and they came out fine, but if you use a regular cupcake pan, I would lightly grease it like the recipe says. These are very easy to make and the kids will love them.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 30m
Yield 20 cupcakes
Number Of Ingredients 6
Steps:
- In a 4 quart pan, melt the butter on the stove.
- Add the marshmallows and mix to coat.
- Continue to heat slowly till the marshmallows are melted.
- Add cereal and mix to coat well.
- Press firming into lightly greased muffin tins to form a cupcake using about 1/3 cup for each one.
- Refrigerate to cool for about 20 minutes.
- Remove from pans and spread with frosting.
- Decorate as desired.
Nutrition Facts : Calories 162.5, Fat 6, SaturatedFat 2.1, Cholesterol 6.1, Sodium 73.9, Carbohydrate 27.5, Sugar 22.9, Protein 0.3
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