Enter without waiting in the heart of the matter: cupcakes peanut butter dressed in a cream icing marshmallow and peanut butter. No need to draw you a picture, as well as being pleasing to the eye, these cupcakes are also terribly hungry!
For 14 cupcakes
ingredients:
For the cake:
- 125g butter, at room temperature
- 125g caster sugar
- 2 large eggs
- 1 tsp vanilla flavor
- 125g of peanut butter without added sugar (peanut butter)
- 120g flour
- 1 tsp yeast
- 1 pinch salt
For the icing:
- 250g butter at room temperature
- 150g icing sugar
- 1 tsp vanilla flavor
- 125g of peanut butter with no added sugar
- 1 jar of Fluff (spread to Marshmallow) - 213g
- Sugar Confetti
preparation:
- Preheat oven to 200 ° C.
Dough cupcakes:
- Beat the butter until very soft.
- Add sugar, peanut butter.
- Add the eggs one by.
- Pour the vanilla flavor.
- Mix well.
- Stir in flour and yeast, several times to avoid lumps.
- Transfer to paper boxes placed in a muffin tin, up to half the height.
- Bake for 12 minutes.
- At the exit of the oven and set aside on a rack to cool it.
Icing:
- Beat the butter to soften.
- Add the sugar and beat until creamy texture.
- Add the vanilla and the Fluff (the entire contents of the pot!) And whisk.
- Using a piping bag, icing on the cake.
- Sprinkle with sugar confetti.
- Serve immediately or refrigerate before serving.
ingredients:
For the cake:
- 125g butter, at room temperature
- 125g caster sugar
- 2 large eggs
- 1 tsp vanilla flavor
- 125g of peanut butter without added sugar (peanut butter)
- 120g flour
- 1 tsp yeast
- 1 pinch salt
For the icing:
- 250g butter at room temperature
- 150g icing sugar
- 1 tsp vanilla flavor
- 125g of peanut butter with no added sugar
- 1 jar of Fluff (spread to Marshmallow) - 213g
- Sugar Confetti
preparation:
- Preheat oven to 200 ° C.
Dough cupcakes:
- Beat the butter until very soft.
- Add sugar, peanut butter.
- Add the eggs one by.
- Pour the vanilla flavor.
- Mix well.
- Stir in flour and yeast, several times to avoid lumps.
- Transfer to paper boxes placed in a muffin tin, up to half the height.
- Bake for 12 minutes.
- At the exit of the oven and set aside on a rack to cool it.
Icing:
- Beat the butter to soften.
- Add the sugar and beat until creamy texture.
- Add the vanilla and the Fluff (the entire contents of the pot!) And whisk.
- Using a piping bag, icing on the cake.
- Sprinkle with sugar confetti.
- Serve immediately or refrigerate before serving.
Notes:
- Great success for this ultra tasty recipe, icing was particularly appreciated. And contrary to what one might think, it is not so stodgy!
- I discovered Cupcakes with Peanut Marshmallow Kitchen Trotter who asked me to test his box on the theme of USA. I followed the directions as is that I discovered (finally!) the Fluff. Sacred product, you really soak at least once a spoon, it's addictive limit! Only comment if there is one, the amount of icing, half doses enough!
Kitchen Trotter is a box that provides food each month with or without a subscription thematic box around a country with products sometimes very difficult to find. All for 25 euros shipping included. The first box have honored Mexico, the Caribbean, the United States, Turkey, Madagascar ...
My box may contain: the French's Yellow Mustard, mix Louisiana, a Mac & Cheese preparation, mashed pumpkin, the Marshmallow Fluff, confetti sugar Back & Decor (used on cupcakes), cookies Reese's balm Lip Smacker Coca Cola. In addition, four recipes to cook these products.
Western kitchen talking to me much more than the exotic cuisine, I was really charmed by the content! I expect this fall to make a pumpkin pie, it will be the season!
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