I recently happened upon an article at CNN.com… about cupcakes. Yes, cupcakes. When CNN covers the cupcake, you know it’s big. My only sadness is that the article wasn’t written by Anderson Cooper, or that it didn’t include pictures of Anderson Cooper eating cupcakes. But anyway, I digress. The article can be found here. Don’t let the stupid comments from people saying “DOOD SHATAP! CUPCAKES LAK, TOTES SUXZ0RZ!” distract you. These people complaining about the “too sweet” nonsense probably never had a homemade cupcake that didn’t come from a powder or out of a box. According to this article, apparently the “cupcake trend” isn’t a trend anymore, it’s a bonfide industry, not to mention “here to stay.” Awesome. So then my blog name won’t be outdated in a few months. ‘Macaron Rehab’ doesn’t have nearly the widespread appeal Cupcake Rehab does.
My creamsicle Easter cupcakes reignited my love of marshmallow Fluff. I bought a huge jar of it without realizing I only needed 7 ounces for the full frosting recipe and I was going to halve it anyway. So I had a lot leftover. And I ate some of it, with a spoon, I’ll admit. Surprisingly, in two tablespoons, Fluff only has 40 calories. I would’ve thought it was more like 140. Anyway… I couldn’t possibly eat the ENTIRE jar, and not being one to waste such a delectable treat like Fluff, I thought of this: FLUFFERNUTTER CUPCAKES.
Fluffernutters, for those of you uninitiated in the ways of Fluff, are as follows:
A fluffernutter is a sandwich made with peanut butter and marshmallow creme. Its name comes from the common use of “Marshmallow Fluff” brand marshmallow creme. It is particularly popular in the Northeastern United States and has been proposed as the official Massachusetts state sandwich.
A fluffernutter is made by spreading peanut butter on a slice of white bread, then spreading an equal amount of some kind of marshmallow (small, large or cream) on another slice, and finally combining them together to form a sandwich. Variations of the recipe include wheat bread instead of white, and the addition of bananas, honey, or other ingredients that are compatible with peanut butter.
Delicious, right? Who wouldn’t love that? Non-nutritious sandwiches are awesome. Like Nutella sandwiches. Mmm.
Allright so anyway… fluffernutter cupcakes. Really easy concept. Peanut butter cupcake, frosting made with marshmallow Fluff, because I thought it was a cute idea.
PEANUT BUTTER CUPCAKES
- 2 cups brown sugar
- ½ cup vegetable oil
- 1 cup peanut butter
- 2 eggs
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cream of tartar
- 1 pinch salt
- ½ cup peanut butter chips
- Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners, or grease and flour cups.
- In a large bowl, mix together the brown sugar, oil and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk.
- Mix in the peanut butter chips until completely combined. Spoon into the prepared muffin cups.
- Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
First you get:
- ¼ cup unsalted butter, softened
- 1 (7½ ounce) jar Fluff, or similar marshmallow cream
- 3-4 cups confectioners’ sugar
- ½ teaspoon vanilla extract
Then you’re gonna:
- Beat butter in a large bowl with mixer on high speed until creamy. Beat in marshmallow cream. Reduce speed to low, and beat in confectioners’ sugar and vanilla. Increase speed to high; beat until fluffy.
- Frost cooled cupcakes.
I know you love that I matched the liners to the Fluff jar *wink*
Okay so these cupcakes didn’t look very good. They cracked on the top & just didn’t look right. However, they tasted perfect. And the frosting? Forget it. I could eat Fluff right out of the container anyway. It’s odd to be calling a Fluffernutter ‘decadent’, but it really is. Decadence. It’s so rich it’s insane. They would be cute with a banana slice on top too, since a lot of people make Fluffernutters with banana. This is like the perfect kids cupcake. The frosting is so sweet it makes your teeth ache and the taste is really like a Fluffernutter! However this cake would transfer really well to a PB&J cupcake: fill it with grape jam or jelly, top it with peanut butter frosting and voila.
I couldn’t frost them in a fancy way, like I wanted, because my large coupler developed a big crack in it, and I had no disposable bags left. So I just lopped the frosting on with an offset spatula. Doesn’t look all that fantastic but what can you do? It does sort of remind me of the way the Fluff looks in the drawing on the jar… all pretty and swirly, and also the way it looks when you spread it over the peanut butter, and it has a sort of retro 50’s look, so maybe it worked out for the best. However, I was going to use these as a section of part two of the frosting tutorial, but this set me back. So this week I went and got myself a new coupler, some new disposable pastry bags, a brand spankin’ new tip, and some fancy liners… and I promise I’ll get that second tutorial up A.S.A.P. Speaking of liners, thanks to sweet estelle baking supply for the retro stripe liners. I used the green for my St. Patrick’s Day cupcakes and the orange on my honey cakes. I love them. After Sweet Cuppin’ Cakes Bakery & Cupcakery Supply, sweet estelle baking supply is one of my top stores for awesome liners & stuff. Then comes Bake It Pretty and Fancy Flours. I’m telling you, these four sites will have you spending ALL your money on liners, tips and other things you suddenly realized you “needed.”