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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Vegetable Fried Rice (chǎo fàn, 炒飯)

Fried rice is one of the quickest Chinese dishes to make; it’s also one of the cheapest. When making fried rice all you need is rice and vegetables. You can make it with beef, chicken or top it with scrambled eggs. It’s very easy to make, especially for beginner cooks, and it gives me a chance to try some new Chinese ingredients.

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Although I am not a vegetarian, I prefer to eat vegetarian Chinese dishes. I think that most of the sauces and spices used in Chinese cooking compliment vegetables and tofu well. Plus, Chinese vegetables are different from the ones we use in the U.S. The Woks of Life, a blog that focuses on traditional and non-traditional Chinese dishes has a whole glossary dedicated to Chinese vegetables. For this recipe, I decided to keep it simple with carrots and broccoli. However, in the past, I have used bok choy, scallions, bean sprouts, edamame and many other vegetables.

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If you are going to try to make fried rice at home, I suggest that you have everything mise en place. This is a fancy French word meaning “putting in place”. Since you will have to work quickly when cooking the ingredients, it’s almost necessary to put all of your ingredients in separate bowls. If you don’t have everything in place, your food can burn and it will be disastrous, trust me.

Don’t be afraid to make fried rice at home. It’s simple to make and doesn’t require much time or money. Even in Nanjing, it’s cheaper for me to make friend rice at home than buying it at a restaurant. Lastly, it’s an easy way to start exploring the world of Chinese cooking.

fried-rice-collage

Vegetable Fried Rice
Print Recipe
Vegetable Fried Rice
Print Recipe
Ingredients
  • 6 Chinese spoons soy sauce
  • 2 Chinese spoons sesame oil
  • 3 cups cooked white rice
  • 2 carrots chopped
  • 1 head broccoli cut into small pieces
  • 1/2 white onion diced
  • 3 garlic cloves minced
  • 3 tablespoons oil sunflower or vegetable oil
  • 1/2 teaspoon white pepper
  • 1 pinch salt
  • 1 pinch white sugar
Servings:
Instructions
  1. In a bowl, mix the sesame oil, soy sauce, white pepper, salt, and sugar together. Set the bowl to the side.
  2. Heat your skillet or wok on medium heat and add the oil.
  3. Next, add the onions and garlic to the skillet and allow them to cook for two minutes. Make sure to consistently move them around the pan so they don't burn.
  4. Then add the carrots and broccoli. Cook for another two to three minutes.
  5. Finally, add the rice and sauce. Mix the ingredients together well. Allow the rice to cool for a minute before serving.
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