Fluffernutter Cupcakes

A fluffernutter is a sandwich made with marshmallow cream and peanut butter. I really like fluffernutters. I think they are better than peanut butter and jelly sandwiches. They are definitely sweet, but I think it’s worth trying if you’ve never had one.

There isn’t an amazing story to why I chose to make these cupcakes. I had peanut butter frosting and two bags of mini-marshmallows leftover from Christmas. I hate wasting food, and I don’t eat marshmallows that often. So, I thought why not create a cupcake that tastes like one of my favorite sandwiches.


Fluffernutter Cupcakes
Print Recipe
A fun cupcake made with marshmallows.
Servings
6 cupcakes
Cook Time
21 minutes
Servings
6 cupcakes
Cook Time
21 minutes
Fluffernutter Cupcakes
Print Recipe
A fun cupcake made with marshmallows.
Servings
6 cupcakes
Cook Time
21 minutes
Servings
6 cupcakes
Cook Time
21 minutes
Ingredients
Fluffernutter Cupcake
  • 1/2 cup cake flour Plus two tablespoons of cake flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 pinch salt
  • 1/4 cup brown sugar
  • 2 tablespoons white granulated sugar
  • 3 tablespoons oil I used sunflower oil. The oil should be flavorless.
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup whole milk
  • 1 cup mini marshmallows
Peanut Butter Buttercream
  • 1/2 cup creamy peanut butter
  • 200 grams unsalted butter
  • 1/4 cup confectioner's sugar
  • 2-3 tablespoons whole milk
  • 2 teaspoons vanilla extract
Servings: cupcakes
Instructions
Fluffernutter Cupcake
  1. Preheat your oven to 177 degrees Celsius, or 350 degrees Fahrenheit.
  2. First, place the dry ingredients in a mixing bowl and combine them with a spoon. If your brown sugar clumps in the mix, separate it with your fingers.
  3. Next, push your dry ingredients to the side of the bowl creating a well for your wet ingredients. Add the oil, egg, milk and extract to the dry ingredients. Mix them together with a whisk.
  4. Take a well greased muffin tin, or place six cupcake liners in your muffin tin, and pour three spoonfuls of batter into each cup or liner.
  5. Top each cup of batter with three to five mini-marshmallows.
  6. Place the tin in the oven and bake for 20 minutes. To know if the cupcakes have been fully baked, insert a toothpick in the middle of each cupcake, pull it out and if it comes out "clean", meaning no batter is left on the toothpick, they are ready. If it does not come out clean, bake the cupcakes in two minute intervals until they are thoroughly baked.
  7. Allow them to cool for about ten minutes before frosting them.
Peanut Butter Buttercream
  1. *Mise en place your ingredients.
  2. Add the butter, peanut butter and half of the sugar to the bowl. Whisk the ingredients together until they begin to cream.
  3. Next, add a little milk and sugar. Continue to whisk the ingredients together. Repeat this step until the buttercream is your desired level of texture and sweetness.
  4. Once the cupcakes are cooled, place the frosting in a piping bag and pipe it onto the cupcakes.
  5. Optional: Add a mini-marshmallow on top of each cupcake.
Recipe Notes

* Mise en place is a French culinary term. It means that you should measure out your ingredients and place them in separate bowls or containers. This will allow you to work quickly and efficiently.

* Make sure to place your egg and milk on your counter about ten minutes before you start cooking. This will allow the batter and buttercream to have even textures. You can learn more about this here .

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Chocolate Cupcakes with Peanut Butter Buttercream

Baking is slowly becoming a hobby of mine. I’m learning more about how to properly bake and how to master simple recipes. I’ve been trying to create new recipes that could become my go-to recipes when I need to make something for a gathering, or just for myself. One thing that I’ve learned about myself through baking is that I love to recreate flavors or make colorful baked goods.In this recipe, I paired two familiar ingredients together( peanut butter and chocolate) to create a fluffy and salty-sweet cupcake.

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Egg Roll (鸡蛋卷) with Three Kinds of Cream

While living abroad, especially in Asia, you are going to find some interesting street food. I have tried so much food on a stick or in a paper cup. I think that is one of the best parts about living abroad; trying new foods that you may not find in your hometown.

Lately, I have been seeing these wafer-like rolls sold near my neighborhood. I’ve been meaning to try them,but I always forget about them by the time I pass by the vendor. Plus, you can’t buy them one at a time, you have to buy a bag of at least ten. They aren’t filled or topped with anything. Many people think that they are sweet enough but I disagree. These egg rolls are slightly sweetened and crispy. A friend gave me some and suggested that I fill them with cream. I found a cream recipe on Eugenie’s Kitchen’s website. I wasn’t too familiar with her work but her cookies and cakes looked cute and colorful.

For the creams, I wanted to make one that was different than what I normally make and two simple ones. I decided to make a matcha, chocolate and  cinnamon vanilla cream. The matcha cream may be difficult to make if you are living in the U.S, but you can definitely make the cinnamon vanilla and chocolate creams.

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Matcha, Cocoa and Cinnamon Vanilla Cream
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Matcha, Cocoa and Cinnamon Vanilla Cream
Print Recipe
Ingredients
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioner's sugar
  • 2 teaspoons cocoa powder
  • 1 teaspoon matcha powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 tablespoon nutella optional
Servings:
Instructions
  1. Add cream and sugar to a bowl. Whip until the cream is fluffy and forms soft peaks.
  2. Divide the cream into three bowls. Add the matcha powder to the first bowl, the cocoa powder to the second one and the cinnamon and vanilla to the third one.
  3. When all three are mixed, place one of the creams in a pipping bag and pipe it into the egg roll. Repeat this step for the rest of the creams.
  4. Optional: You can chill the egg rolls for up to ten minutes to let the cream become firmer.You can also drizzle nutella on top of the cinnamon and vanilla egg rolls.
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No Cream Caramel Sauce

Caramel sauce is bittersweet. It can be simple to make, but it can also be difficult if you do not have the right ingredients. I found this out while making the Mini Icebox Pies. My friend brought home some extra whipping cream, and I placed it in the fridge for about an hour so that it could cool. Well, while making the whip cream, I noticed that it began to curdle. I freaked out a little bit and got a little frustrated. I strained out the curdles, and whipped it twice more. It began to separate again so I knew something was wrong. After doing some research, I discovered that the cream had began to separate into curdles and I was making butter. At first I thought ” WOW! I am making butter!”. Then I thought “Crap! I am making butter not whip cream.” The grocery store was closed, so I had to make lemons into lemonade, or curdled cream into butter. After a few minutes, of pacing around the kitchen, I decided that I should make a milk based caramel sauce.

nocreamcaramel2

The sauce turned out better than I expected, and it was very delicious. The only suggestion I would give is to make sure you use good butter. The only butter that is available in my town is yellow, unsalted butter from New Zealand. This kind of butter is very different from the white butter I used back in the United States. I used a mixture of that and the butter I accidently created. It was still sweet and very good, but there was a little bit of a difference in taste from a normal caramel sauce.

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***I consulted Sally’s Baking Addiction’s Caramel Sauce recipe when I was making my version of caramel sauce. It was pretty easy to follow and I highly suggest using it if you want to try to make your own caramel sauce.***

nocreamcaramelsaucecollage

No Cream Caramel Sauce
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No Cream Caramel Sauce
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Ingredients
  • 1 cup white sugar
  • 6 tablespoons unsalted butter
  • 2 pinches salt
  • 1 1/4 cup milk
Servings:
Instructions
  1. On medium-low heat, warm the sugar in a saucepan. The sugar will form clumps, but continue to warm the sugar until it is a brown in color. To prevent the sugar from being burned, make sure to consistently stir the sugar while it is warming in the pan. This part of the process can take up to seven minutes.
  2. Next, add in the butter and allow it to melt.
  3. Then add the milk . Stir the milk into the sugar and butter mixture. Allow it to boil for one minute.
  4. After the caramel has boiled for one minute, take the pan off of the stove top and stir in the salt.
  5. Before serving, allow the caramel to cool for about five minutes.
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Mini Icebox Pies

A few weeks ago, I promised my students that I would make them some food, because they had been so well behaved and consistently participated in class. I kept my promise and made them Mini Icebox Pies. Most of them are familiar with some foods from the United States, but I wanted to introduce them to something new. Personally, I really like Icebox Pies. They are so easy to make, and barely take anytime. After doing some research, I thought it would be nice to make them a smaller version of this pie.

miniiceboxpie1

The making of these sweet treats was quite an endeavor. First of all, I had to make fifty of them. I didn’t really think about that when I first offered to make them food, but I really like my students, so it was worth it. Also, I didn’t consider the fact that I was going to have to whip enough cream to fill fifty cups. Lastly, I had to improvise some ingredients, because some of the ingredients, such as graham crackers, are not available in my town. Overall, it was an experience.

 

iceboxpiecollage

Mini Icebox Pies
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Mini Icebox Pies
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Ingredients
  • 1-2 boxes semi-sweet crackers you can use graham crackers or something similar.
  • 3 cartons heavy whipping cream
  • 6 tablespoons white sugar
  • 2 teaspoons cinnamon
  • 2 sticks unsalted butter melted
Servings:
Instructions
  1. Whip the heavy whipping cream, either by hand or with a mixer, until small peaks are formed. Gradually add in the sugar and the cinnamon. Mix for thirty seconds. Then, place the whip cream in the fridge.
  2. Next, finely grind the graham crackers in a food processor. Take most of the crackers, set some of the crackers to the side as a topping, and place them in a bowl.
  3. Then, add the butter and thoroughly mix both of the ingredients.
  4. To assemble the pie, place a little over a tablespoon of the cracker and butter mixture at the bottom of the cup. Next, press the crackers down until they are flat. Then, add two tablespoons of whip cream. Finally, top the whip cream with a sprinkle of the leftover crackers.
  5. Place the pies in the freezer for two hours and then serve.
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