Monday, July 16, 2012

Fluffernutter Cupcakes

Do y'all know what today means? Its a reason to celebrate and bake cupcakes. Yup, its my thirty-something birthday. And every year when my birthday comes around (or any one's birthday, for that matter), I always like to bake something. Especially a cake or cupcakes. This year, I actually wanted to try out two new cupcake recipes.

Have you ever had a fluffernutter sandwich? If not, you are totally missing out. I have to admit that I didn't learn of this kid favorite until I became an adult. Its a simple sandwich of peanut butter and marshmallow fluff. Simple, but oh so yummy. I came across this recipe for Fluffernutter Cupcakes from the Novice Chef a while ago that I had saved up for a special day. And today is as special as it gets, dontcha think?

The cupcake is a dense peanut-buttery goodness, paired with a light and airy marshmallow frosting that any peanut butter lover would enjoy. So as I celebrate my thirty-something birthday today surrounded by those I love most, why not have yourself a Fluffernutter Cupcake to celebrate with me :) And tomorrow, I shall continue with my cupcake celebration with another recipe.

1 1/2 cups light brown sugar
1/2 cup canola oil
1 1/2 cup peanut butter
2 large eggs
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking soda
2 tsp. cream of tartar
pinch of salt
1 1/2 cups milk
Chocolate Hazelnut spread for the filling

1) Preheat oven to 350 deg F. Line cupcake pans with paper liners. Set aside.

2)  In a bowl of an electric mixer, beat together brown sugar, oil, and peanut butter over medium speed until light and fluffy.   Beat in eggs, one at a time. Add vanilla extract.

3) In a medium bowl, combine flour, baking soda, cream of tartar and salt. Add dry mixture into batter, alternating with the milk. Scoop batter into prepared liners about three-quarters full. Bake for 15-20 minutes, or until toothpick test comes out clean. Cool in pan for about 10 minutes before cooling completely in a cooling rack.

4) Make a cone-shaped hole on the top of each cupcake. Pipe in chocolate hazelnut spread in the hole. Set aside.

Marshmallow Frosting
8 large egg whites
2 cups sugar
1/2 tsp. cream of tartar
2 tsp. vanilla extract

1) Place egg whites, sugar, and cream of tartar in a bowl set over a saucepan with simmering water (double boiler). Whisk constantly until sugar dissolves and the egg white mixture is warm to the touch, about 3-4 minutes.

2) Transfer egg white mixture in a bowl of an electric mixer fitted with a whisk attachment. Beat on low speed, and then gradually increasing to high speed until stiff, glossy peaks forms, about 5-7 minutes. Add vanilla extract and continue beating until well incorporated. Immediately frost prepared cupcakes.

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