Fluffernutter Cupcakes

So when I saw these on How Sweet it is, I knew I had to make them.  Peanut butter is my favorite and I could probably eat a jar of Fluff with a spoon in a sitting - probably with a spoon of peanut butter in the other hand.  Who really needs the bread? Especially when you can replace it with cake!  

Fluffernutter Cupcake


Ingredients 
for about 12 cupcakes - I think I made 15


1/4 cup butter - softened
1/2 cup creamy peanut butter
1 cup sugar
2 large eggs
2 teaspoons of vanilla
1 1/2 cups of all purpose flour
1 1/4 teaspoon of baking powder
1/3 cup milk
2/3 cup of marshmallow fluff


Bake them


Preheat over to 350 degrees
Cream together the PB and regular butter
Then add eggs and sugar until incorporated - then the vanilla
In another bowl, combine the dry ingredients - add half to the PB mixture, then the milk, then the other half of the dry
Then fold in the Fluff
Pour into lined cupcake tray and make for 15-18 minutes 
Then let cool.

MEANWHILE


Make Frostings 


Peanut Butter Frosting


2 tablespoons of softened butter
1/4 cup creamy peanut butter 
1 teaspoon vanilla
3/4 cup of powdered sugar
1-2 tablespoons of milk, if needed 


Beat together the PB and butter, until creamy - then add the vanilla
Slowly add in the powdered sugar until completely combined 
Add milk if the frosting is too thick.


Marshmallow Buttercream


2 sticks of butter - softened 
1 tablespoon of vanilla
1 1/2 cups of marshmallow fluff 
3 cups of powdered sugar 


Beat butter until creamy then add in Fluff and beat
Then add in vanilla 
Add sugar one cup at a time 
If too thick add milk, if too thin add more sugar 


With a piping bag or spoon or whatever you have, stuff the cupcakes with the PB frosting then spoon on globs of Marshmallow buttercream on top of your cake.  Drizzle with melted peanut butter.

Eat. 

Chocolate Chip Cookie Dough Cupcakes

 

From Annie's Eats

OMG, my mother decided these little cakes were the best I've ever baked, they had to be made twice.  I made them for a BBQ and again for my sister's play date - I was told that the mom's loved them even more than the kids. I say awesome to that, hopefully mommies will be my future clientele.

First I made the egg-less cookie dough filling so It could be refrigerated:

4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

Cream the butter and brown sugar before adding the flour, milk, and extract; then fold in the chips.

Next, comes the brown sugar cake batter

First time around, I halved the original recipe and I thought there was too much butter so the second time I made the whole recipe minus 1 stick of butter.  I think I'm going to go back to 3 sticks next time to compare, and who's to argue with Annie's Eats.

3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt*
1 cup milk
2 tsp. vanilla extract
1 cup mini chocolate chips (semisweet or bittersweet)

Make sure the butter and sugar is creamed well before adding one egg at a time. Meanwhile, mix the dry ingredients together in a separate bowl then alternating-ly add the dry and the milk + vanilla; making sure to start and end with the dry stuff. then fold in the chips.

Then bake for 18-20 minutes in a 350 degree oven.

Now, FROSTING, brown sugar frosting to be exact

3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt*
3 tbsp. milk
2½ tsp. vanilla extract

I WISH I HAD A STAND MIXER, it's supposed to be my Christmas present so fingers crossed for a pretty color.  So with a stand mixer or a hand mixer (like I use)

Cream the butter and brown sugar, then mix in the powdered sugar until smooth, then the flour, then the milk and vanilla.

*I always use salted butter and leave out the salt, so feel free to do that too.

Once the delicious cakes are cooled enough and your patience has run out, fill with a bit of the filling, I actually used a piping tip to core the cupcake (I couldn't find anything better) and then filled the hole with the egg-less mixture

and filled an actual piping bag with the frosting and frosted the yummy cupcake. 

I don't advise eating these right out of the refrigerator, make sure they're room temperature for melty buttery bliss.

top with mini chips. enjoy.

 

 

 

Cookies for Baby Jackson!

 

Jenna and I go way back to Kindergarten but soon she'll have her own kindergartener, well in 5 years.  Her mother through her a lovely baby shower but I couldn't resist having my own to celebrate my best friend and our new baby.

and I can never resist baking or the attempt at decorating sugar cookies - I want to be impressive as some of the other blogs I stalk and will need all the practice I can get! 

 

 

 

 

So Many Cookiesssssss! 

 

 

 

 

 

 

I like pretending I'm professional and using fancy boxes 

 

oh, and cupcakes are delicious too!

  

Chocolate ones with Buttercream Frosting. mmm...

Baby is obviously a boy and I can't wait till he graces us with his presence - should be any day now.  He's going to be an amazing baby, hopefully he'll take after his mommy.  For now, I'll dream up his 1st birthday cake. ;)