Line 12 muffin tins with paper or foil liners. Or use 12 silicone cupcake molds on baking sheet.

In Large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla and strawberry extract.

Add cereal and stir until well coated.

Divide Into cupcake molds. Using well buttered hands gently press into molds leaving tops slightly rounded.

Decorate as desired. Serve immediately or refrigerate up to 12 hours. Remove from fridge 1 hour prior to serving.

Use fresh marshmallows or substitute 7 ounce jar marshmallow cream.