To make the SNICKERS popcorn mix-

Put popcorn and rice cereal in a large bowl (if you don't have a bowl big enough you can make this in two bowls and just put half of everything in one bowl and the other half in another bowl).

Chop up the SNICKERS bars (I cut each bar in 3s the long way and then into little pieces.) Put the candy pieces in the bowl with the popcorn and stir a few times to combine.

In a microwave safe bowl melt the white chocolate chips and peanut butter by microwaving in 30 second intervals, stirring in between each interval, until smooth and creamy (mine took about 2 minutes).

Pour the white chocolate peanut butter mixture over the popcorn mixture and stir until all the popcorn is coated. Line 2 baking sheets with parchment paper and spoon popcorn onto the parchment paper. Allow to cool for an hour or two, and then break into pieces and pour in a bowl and serve!

For the Skittles Cupcakes-

Preheat oven to 350 and line mini muffin pan with 24 liners.

In the bowl of a stand mixer (or with a hand mixer) cream together the butter and the sugar, then add the egg and combine, then add the milk and combine, then add the baking powder, baking soda, flour and lemon zest. Beat until smooth and creamy. Use a tablespoon scoop or a tablespoon and drop 1 tbs of batter into each lined cup. Bake for 10-12 minutes, until golden brown on top. Remove from oven and allow to cool for 5 minutes, then transfer to a wire rack and allow to completely cool.

To make the frosting start by creaming the butter, then scrape down sides and add the vanilla, lemon juice and milk. Beat, and then scrape down sides again and add the powdered sugar slowly, then beat again to combine until desired consistency. If it is too stiff, add a little milk, if it is too runny add a little more powdered sugar. Spoon frosting into a bag and cut off the end and pipe frosting onto cupcakes. Top each cupcake with a skittle and enjoy!