In case you don't know, fluffernutter = marshmallow fluff + peanut butter. I had to explain this to one of my younger brothers the other day, and I kind of felt like a failure as a big sister because he had never heard of a fluffernutter sandwich!
I offered to make cupcakes for my sister's birthday party, and she requested "something with peanut butter and chocolate". I had made a chocolate peanut butter cupcake before, but it was very dense and rich, so I wanted to try making something lighter. (Not a "diet" version or anything...just lighter.) I thought of using marshmallow fluff to lighten up the frosting, and after a little bit of searching I came across this recipe. I paired it with Devil's Food Cake cupcakes from a box mix, but replaced the oil with melted butter and the water with milk. You can use your favorite chocolate cake recipe.
Fluffernutter Frosting
Frosts ~16 cupcakes, piped
Ingredients
- 1/2 C creamy peanut butter (the cheap kind with all that added sugar and stuff works best for things like this)
- 1/2 C marshmallow fluff
- 1/3 C butter, softened
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- ~1 C confectioner's sugar (might be able to cut this down a little)
- 1-2 T milk
Instructions
- Combine marshmallow fluff, peanut butter, butter, salt, and vanilla in mixer on low speed.
- Add confectioner's sugar, beat until blended, and add enough milk to reach desired consistency.
I used the whisk attachment on my mixer to help get the frosting nice and fluffy. I put the frosting in a piping bag and used a large star tip to decorate the cupcakes. I didn't have quite enough to frost all the cupcakes I made when I piped on the frosting, so next time I would probably make 1.5x this recipe amount.
Cupcakes on the cupcake tree that my sister gave me for Christmas |
The Verdict
Awesome! Light and fluffy, sweet, but not too rich. (The flavor kind of reminded me of Reece's Pieces.) The cupcakes were a hit at the party, and went like...well, cupcakes! Will keep this one to use again!
No comments:
Post a Comment