Archive | June, 2011

Fluffernutter Cupcakes

14 Jun

A fluffernutter is a sandwich comprised of: two slices of soft white bread, with creamy peanut butter and marshmallow fluff spread on generously.  Basically, it is ooey gooey goodness.  I honestly didn’t think fluffernutters needed an introduction, but several of my coworkers did not know what they were.  I was shocked, because I remember eating them when I was a kid, which is probably why I was am a fat kid… Thanks, mom.

The combination of peanut butter and marshmallow fluff is a perfect pairing.  I wanted to recreate this nostalgic sandwich in cupcake form.  Of course, I could have combined peanut butter into marshmallow fluff frosting, but I really wanted there to be a distinction between the two flavors.  Also, I used a boxed white cake, because I wanted a super fluffy soft cake to mimic the iconic white bread used in the sandwich version.  Made from scratch cake has a tendency to be quite dense in comparison to the boxed variety.   It’s probably all of those cancer-causing preservatives keeping it fluffy.

So here’s what you’ll need to frost 24 Cupcakes:

Marshmallow Fluff Frosting

  • 1 stick butter (softened)
  • 1 8oz jar of Marshmallow Fluff
  • 1 Cup Powdered sugar

Beat butter in your stand mixer until creamy. Add marshmallow fluff and vanilla, and beat until incorporated into butter.  Slowly (in batches) add powdered sugar, beat until sugar is completely incorporated into the frosting.

Peanut Butter Frosting

  • 1 stick butter (softened)
  • 1 ¼ cups creamy peanut butter
  • 2 cups confectioners’ sugar
  • 2 or 3 Tbsp milk (adjust for the consistency you want)

Beat butter and peanut butter in your stand mixer until incorporated. Slowly (in batches) add powdered sugar, beat until sugar is completely incorporated into the frosting.  Add milk, and mix until you get the desired consistency.

I wanted to frost the cupcakes using a multi-swirl technique like this: check out this informative blog entry on Good Life Eats.  However, I could not find my large star tip, and I was becoming impatient and frustrated trying to find it, so I just layered the two frostings.  I actually think it looks kind of cool.


Peanut Butter M&M Cookies

6 Jun

I was a baking fool today.  I made an awesome Summer Strawberry Cake and baked a big batch of cookies.  My boyfriend takes his lunch to work, so I try to add homemade goodies to his lunch box as often as I can.  At the grocery store today, we picked up a big bag of M&M’s that were destined to join a batch of peanut butter cookie dough.  I just adapted a standard peanut butter cookie recipe from, and added M&M’s.  I used Crisco butter flavored shortening, because I had it, and I didn’t have any butter at room temperature when I wanted to make these, but feel free to use butter, or a combination of butter and shortening.

What You’ll Need:

  • 1 cup shortening (or butter)
  • 1 cup creamy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 bag of M&M’s (I used a 14 oz bag)


  1. Cream together shortening, peanut butter and sugars in your stand mixer. Add eggs and mix until incorporated.
  2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add flour mixture to the creamed butter in 3 batches.
  3. Stir in (by hand) the M&M’s.  If you use your mixer to do this, you’ll break up the M&M’s into a hot mess.
  4. Roll into 1 inch balls and put on baking sheets. Flatten each ball slightly with the palm of your hand. Bake in a preheated 350 degree oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Strawberry Summer Cake

5 Jun

My cake turned out just like I wanted... which doesn't always happen.

When I saw this recipe on Smitten Kitchen, I knew I had to make it.  I’m so glad I did.  It made my apartment smell amazing, and it was delicious!  You can find the recipe here.