Crunch a Bunch Cupcakes

1 Line twelve 2 1/2-inch muffin-pan cups with paper or foil bake liners or place 12 silicone cupcake molds on baking sheet. Set aside.

2 With adult help, in large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla and strawberry extract.

3 Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated

4 Evenly divide warm mixture into prepared cupcake molds. Using buttered hands, gently press into molds, leaving tops slightly rounded.

5 Decorate with frosting, sprinkles and/or candies. Serve immediately or store uncovered in refrigerator for up to 12 hours. Remove from refrigerator one hour before serving.NOTE: For best results, use fresh marshmallows.1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.Diet, reduced calorie or tub margarine is not recommended.Kid-friendly Kitchen Tips:Children of all ages should have an adult assistant with them at all times when cooking.

6 Chefs, 7 and older, will try their hand at mixing the melted marshmallows and Kellogg's Rice Krispies cereal together.

7 Younger chefs will have fun "patting" their treats into the muffin cups.

8 Everyone will enjoy frosting and decorating the cupcakes.