Today is my “little bean”s 6th birthday. sniff sniff. and tomorrow? my “little” baby turns 3. sob.
I’ve been distracting myself with planning the birthday party though and so far it’s working
So Since I’ve been fully immersed in all things fun and kid friendly, naturally I start to remember my favorite things as a kid. Fluffernutter’s were pretty close to the top of the list I loved when Mom said I could make my lunch because I’d always sneak in some marshmallow fluff in place of the jelly on my peanut butter sandwich I haven’t had one in years but I’ve been on a peanut butter kick lately and came across the use of some fluff while looking into toddler activities.
The cupcake form of fluffernutter’s are even more fun because you get to bypass the bread and go straight for the good stuff! I slightly adapted Martha Stewart’s recipe for peanut butter cupcakes and then filled them with peanut butter frosting for even more of that nutty kick. Piled high on top is mounds of cloud-like home made fluff aka 7 minute frosting The result is an uber-rich treat that brings back all those good childhood memories.
One Year Ago: Deconstructed Blueberry Pie Cupcakes
Adapted from Martha Stewart
Yields 12-15 cupcakes
1 1/4 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1/2 cup creamy peanut butter
2 large eggs, at room temperature
1/3 cup sour cream, at room temperature
1/2 teaspoon vanilla extract
2 tablespoons butter, softened
2 ounces cream cheese, at room temperature
1/4 cup creamy peanut butter
1 cup powdered sugar
1 tablespoon heavy cream
3 large egg whites, at room temperature
2 1/4 cup sugar
1/2 cup cold water
1 1/2 Tablespoons corn syrup
1/8 teaspoon salt
1/2 teaspoon cream of tarter
1 1/2 teaspoons vanilla extract
1. Preheat oven to 350 degrees (F). Line a cupcake pan with liners and set aside.
In a small bowl, stir together the flour, baking powder, salt and baking soda and set aside.
2. In a large bowl, cream the butter at least 3 minutes or until the butter is the consistency of mayonnaise. Gradually add sugar and continue to beat until light and fluffy (about another 3 minutes or so). Beat in peanut butter until completely combined and smooth. Add eggs one at a time, scraping down the bowl in between each addition. Add flour in two parts alternating with the sour cream and vanilla and beginning and ending with the flour.
3. Using a 1/4 cup measuring cup (or cupcake scoop) fill the cupcake liners about 1/2 full. Bake in preheated oven for 18 minutes. Let cool in pan for 5 minutes before removing to a wire rack to cool completely.
4. For the peanut butter filling: Beat the 2 tablespoons butter, cream cheese and 1/4 cup peanut butter in a large bowl until smooth. Beat in the powdered sugar on low speed until fully combined. Add the heavy cream and beat until smooth, scraping down the sides and bottom of the bowl.
5. To fill the cupcakes: When the cupcakes are cool, use a 1-inch round cookie cutter or pastry tip to cut out the centers. You want to go most of the way down the cupcake but not cut through the bottom about 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out although I used a pastry tip, twisted it gently and pulled and the cake came right out. Put the peanut butter filling into a piping bag with a wide tip or a freezer bag with the corner cut off and fill the holes in each cupcake to the top.
6. For the frosting: In a medium saucepan, bring 2 inches of water to a simmer. Combine the egg whites, sugar, cold water, corn syrup, salt and cream of tarter in a heatproof bowl. Place bowl over simmering water (it should not touch the water); and with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes. Remove from heat and beat in vanilla extract. Use immediately.