If you enjoyed my Peanut Butter M&M Rice Crispy Treats, here’s another recipe for you! These cupcakes are a follow-up to my last post in which I shared a recipe for Homemade Marshmallow Fluff.
I’ve been dying to make these cupcakes ever since I saw them on Gingerbread Bagels, and I figured that my friend’s birthday was the perfect time! Yes these cupcakes take more steps and require more time than most recipes that I post, but they are well worth it. Nothing can beat the expression of child-like joy that will fill the face of anyone who is lucky enough to bite into one of these fluffernutter-inspired cupcakes.
If don’t have two hours to dedicate to cupcake making, feel free to break this recipe up into various mini projects for a few days. You can make the marshmallow cream up to a week in advance, then make the frosting a day or two in advance, and finally pull it all together by making and decorating the cupcakes.
No this isn’t your everyday cupcake, but this is an ooey gooey indulgence that everyone should try at least once in their lives. Perhaps you save this recipe to your archives, or maybe you decide that you simply must try it today, but don’t let this delicious treat pass you by. Enjoy lovely readers!
Yield: 16 cupcakes
Adapted from the Cupcake Project
- 1 cup granulated sugar
- 1 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup vanilla yogurt
- 1/4 cup canola oil
- 1 tablespoon pure vanilla extract
- 2/3 cup lowfat milk
Fluffy Marshmallow Filling
Peanut Butter Frosting:
From Brown Eyed Baker, Originally from Ina Garden
- 1 cup confectioners’ sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- ¾ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1/3 cup heavy cream (or milk)
- Preheat oven to 350 F
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt. Then add the sugar and mix until well combined.
- Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.
- In a small mixing bowl, whisk together eggs, yogurt, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. The batter will be liquid.
- Fill cupcake liners just over 1/2 full.
- Bake for 14 minutes and then test to see if they are done. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes.
- When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.
- To fill the cupcakes, first fit a piping bag with a round decorating tip and fill the piping bag with the marshmallow cream. Then take a completely cooled cupcakes, insert the tip into the cupcake. Push all the way down to the bottom of the cupcake and squeeze the marshmallow cream into the cupcake. Continue filling all of the cupcakes and set them aside.
- To make the peanut butter frosting, first place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
- To decorate the cupcakes, fit the piping bag with a decorating tip and fill the piping bag with the peanut butter frosting. Then pipe the frosting on the cupcake in a swirl, starting from the outside and working your way inward. Continue frosting all of the cupcakes. Finally either take some mini marshmallows and cut each one half then top the cupcakes with the marshmallows, or top the peanut butter frosting with some extra marshmallow cream.
I have a confession, I actually made this back in March. I know it’s unfair of me to withhold something so delicious from you for an entire month, but I knew that I should keep a trick or two up my sleeve for when real life interferes with the time that I ‘d ideally spend baking. This recipe is so easy however, that you can whip it up whenever you have just ten minutes of down time.
This is the perfect recipe to make as a cheap homemade gift, as an easy swap for heavily name brand fluff, as a delicious ice cream topping for when you’re craving a sundae but are running out of toppings, or as a delicious ingredient for other delicious recipes (hint hint…expect to see a recipe made with this soon).
I made just half of the recipe, and still had more fluff than I knew what to do with. You can, however, make the entire recipe and freeze it or refrigerate it for up to a week if you like. Good luck keeping the mouth watering fluff around for even that long though!
Fluffy Marshmallow Cream
Time: 10 minutes
Yield: 2 quarts
- 3 egg whites
- 2 cups light corn syrup (you may substitute honey or maple syrup, but you will be able to taste the difference)
- 1/2 teaspoon salt
- 2 cups confectioner’s sugar
- 1 tablespoon vanilla extract
- Optional: Add a few tablespoons of cocoa powder or coffee granules to make flavored fluff.
- In the bowl of a mixmaster combine egg whites, corn syrup and salt. Beat it on high speed for 10 minutes, or until thick.
- Add in the powdered sugar and beat on low speed until blended.
- Beat in vanilla until blended.
- Use it on sandwiches, in hot cocoa, on top of berries, as a filling, or simply eat it with a spoon! Save the remaining fluff in glass jars.
To give it as a gift, follow the steps below:
Fill a glass jar with fluff, cut out a square of decorative fabric, pick out a pretty ribbon, and grab a rubber band
Place the square of fabric atop the jar lid
Place a rubber band around the mouth of the jar to hold the fabric in place
Tie a ribbon on top of the rubber band, and then remove or cut off the rubber band. Done!
I know that I just posted about rice krispy treats a few days ago, but they are so simple to make that it inspired me to whip up another batch. I wanted to make artistic rice crispy treats to go along with my art history presentation to make the 13-straight days of presentations less boring, and I decided that as long as I included colorful m&ms, that these would fit the bill.
I had a 3/4 full bag of marshmallows, a nearly empty jar of peanut butter, left over Easter m&ms. To eliminate all of these baking odds and ends in one swoop, I decided to do a variation on my favorite snack. When the sugar pangs strike and we are out of candy, I always throw a few mini marshmallows, some peanut butter, and a few chocolate chips in the microwave for 12 seconds (this really is the perfect amount of time). Hence the inspiration for this delicious treat.
Stir until smooth
Add in cereal like usual
Think of these treats as fluffernutters with Rice Krispy cereal instead of bread and with m&ms added. Hungry yet?
Peanut Butter M&M Rice Crispy Treats
- 3 tablespoons salted butter
- 4 cups of mini marshmallows or a bag of large marshmallows
- 1/2 cup peanut butter
- 5 cups Rice Krispy cereal
- 1 1/2 cups M&M’s (or equal parts m&ms and chocolate chips)
- Butter a 9×13 pan and set aside.
- Melt the butter in a large non-stick saucepan over low heat until melted, then stir in the peanut butter and stir until combined. Add the marshmallows and continue to stir them until fully melted.
- Remove the pan from the heat and stir in the Rice Krispies. Once the cereal is fully mixed in, stir in one cup of the m&ms.
- Use a buttered spatula to evenly press the mixture into the buttered pan. Press the remaining m&ms into the top of the rice krispies.
- Allow the rice krispy treats to cool for bout 20 minutes, then cut them into bars. Bon appetit!
The best way to judge the character of a friend or boyfriend is by how they treat your family. Anyone can be nice to you, but it takes someone really wonderful to be good to your entire family. That is how you can tell that he or she is in it for the long haul. After the initial honeymoon phase wares off, it is the person who will hold your hand at family functions and help your family out in times of need that you truly want to be with. If someone bothers to invest him or herself in your family, it proves that he or she is really thinking in terms of the future.
Whether it means taking care of your younger siblings from time to time or spending time with your parent, a boy who cares about more than just getting close to you is one to hold on to.
Melt butter and marshmallows
Mix in cereal and press into the greased pan
I’m incredibly lucky that Goose gets along so well with my sisters and parents that he’s practically part of the family. He babysits with me, goes on trips with my family and I, plays fantasy football with my dad, and tonight he’s even taking my sisters and I to my sisters’ first Dodger game.
Cut out your baseball circles
Dip into white chocolate
Back around Oscar season, when Goose and I were babysitting my little sisters, we made these Baseball Rice Krispy Treats that I thought would be perfect to share with you, as baseball season is now getting started. These are the perfect treat to serve at a baseball tailgate, a birthday party, or as a post-game snack for your little sluggers. What do you do to get into the spirit of baseball season?
Use red icing to draw on your stripes
Rice Krispy Treat Baseballs
- 1/4 cup butter plus more to grease the pan
- 4 cups mini marshmallows
- 5 cups Rice Krispy cereal
- 1 1/2 cups good-quality white chocolate or white chocolate melting chips
- red icing pen
- Butter a 13 x 9 inch pan.
- Melt the butter in a large saucepan over low heat. Once melted stir in the marshmallows, and stir constantly until fully melted.
- Remove marshmallow goop from heat and stir in cereal.
- Use a buttered spatula to scoop the rice crispies into the pan and press them down evenly.
- After the rice krispies are completely cooled, use a medium-sized circular cookie cutter to cut out your baseballs.
- Melt the white chocolate in a double boiler, and once it is completely melted, dip the circular rice krispy treats into the chocolate. Alternatively, you could spoon some of the white chocolate on top of the rice crispy, and then use the spoon to smooth it over the entire top.
- Once the chocolate has cooled, use your red icing to draw two small C’s facing the opposite sides, and then three stripes on each C to form the baseball stripes. Make sure not to place the stripes too close together, as the icing may spread a bit. Enjoy!