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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Cranberry Orange Muffins

I love muffins but they are difficult to find in China. I’ve only found them at western establishments and westernized bakeries. When I used to bake muffins at home, they would always turn out dry or the flavor would be weird. I tried making healthy muffins but they were always so dense. What’s the point in eating a muffin if it’s not going to taste going to taste good?

The  fall weather always inspires me to bake more and to try new things. I decided to make cranberry and orange muffins. I found a simple recipe for muffins on The Kitchn’s website. If you don’t know, I love their website. They feature so many tutorials on the most basic foods. It’s really great if you want to try something new but don’t know where to start. I think it’s very easy to get wrapped up in the world of food blogs and pretty food pictures but have no idea where to begin.

 

I took The Kitchn’s recipe and added dried cranberries,fresh orange juice and cinnamon. I’ve been enjoying learning about spices and flavor combinations lately. I thought that a semi-spiced muffin mixed with something acidic, sweet and tart would taste good. These muffins have a pungent orange flavor, so if you would like them a little less orange, I suggest you remove the orange zest. For a more spiced muffin, try adding an extra teaspoon of cinnamon.

 

You can find steps at The Kitchen’s website. The measurements for the cranberries and orange are in the recipe box below.Lastly, I used a few different ingredients to get a different flavor and texture of muffin, but you if you don’t have the same ingredients, use what you have.


Cranberry Orange Muffins
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Cranberry Orange Muffins
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Ingredients
  • 2 1/2 cups cake flour
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup sunflower oil you can also use vegetable oil
  • 1 1/4 cups full fat milk
  • 1 orange juiced
  • 1/2 orange zested
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups dried cranberries
Servings:
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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
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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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