Recipe: Fluffernutter Cupcakes
These treats are non-dairy, since I brought them in to work and one of my co-workers is allergic to milk products. You could easily substitute butter and half-and-half if food intolerances are not a concern.
- 1/3 cup shortening
- 1/2 cup peanut butter
- 1-1/4 cups packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup Wip non-dairy cream substitute
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Preheat oven to 350 degrees. Place paper liners into a 12-cup muffin tin.
In a large mixing bowl, combine the shortening, peanut butter and brown sugar until light and fluffy. Add the egg, vanilla and Wip. Stir in the flour, salt, baking powder and baking soda; combine well.
Divide the batter among the muffin cups. Bake 20-25 minutes, until a toothpick inserted near the center comes out clean. Let cool completely on a rack.
1 16-ounce container vanilla frosting
1 7-ounce jar marshmallow creme
Combine frosting and marshmallow; spread onto cupcakes.
Makes 12 cupcakes.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Oct. 5, 2011.