Cupcake 64 - Fluffer Nutter

Maybe it was the mention earlier in the week of Elvis' birthday or maybe it was the jar of marshmallow fluff sitting on the shelf, but this week I was feeling very fluffer nutter. I went into this experiment of sorts, never having eaten anything resembling a fluffer nutter sandwich. The thought makes me shudder. I like my peanut butter plain and my marshmallow mostly mixed with Rice Krispies, never between bread. The outcome on a cupcake - sweet, very tooth achingly sweet. The flavors worked well together and I'm glad I decided against adding banana to the cupcakes, sorry Elvis. Maybe a little chocolate next time?

Heavily adapted from Bake and Destroy blogspot.com

Vanilla cupcakes

1 1/2 c + 4 T cake flour
1 c + 4 T AP flour
2 c sugar
3 t baking powder
1 t salt
1 c unsalted butter, room temperature
4 eggs, room temperature
1 c whole milk
1 t vanilla

Preheat oven to 325 degrees, line two cupcake pans with lines. Shift together flour, salt, and baking powder and set aside.

In bowl of standing mixer, beat butter, until light, add sugar and beat until light and fluffy. Add eggs one at time, beating well after each addition. Mix vanilla and milk, alternately add milk and flour mixture beating well after each addition. Fill wells of cupcake pan 3/4 well. Bake for 18- 22 minutes. Cool on wire rack.

Fluffer Nutter Frosting

2 c marshmallow fluff
1 cup peanut butter
2/3 c butter, room temperature
1/2 t vanilla
1/2 t salt
2 2/3 c confectioners’ sugar
2 T milk

Combine butter and marshmallow fluff in bowl of standing mixing , mix well, add peanut butter and mix until well blended. Combine salt with confectioners sugar, add in three increments, beating well each time. Add milk until you reach spreadable consistency. Beat in vanilla. Chill 20 minutes if you are piping frosting.