Tag Archives: marshmallow vodka frosting

Chocolate SnoBall Cupcakes with Coconut Rum

7 Jan

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2014! Only a few days in, but what a winter already! The new year has arrived with a bang, blanketing most of the country and the entire East Coast with loads of snow – fluffy, sparkling, keep-you-out-of-work snow.

Snow is one of those love it/hate it things. I absolutely love it. Even just and inch or so can turn the most commonplace street corner into a beautiful dazzling white landscape. And stepping out into the muted quietness just after a snowfall makes you feel like you’ve intruded upon one of Mother Nature’s secrets.

Peering out of the kitchen window, I can see my ordinary backyard has been transformed into a collection of mysterious shapes, everyday objects rendered unrecognizable by rounded mounds of snow. Which makes me think of snowballs. And from there it’s an easy leap to thinking of SnoBalls…those awful(ly good), pre-packaged, creme-filled round chocolate sponge-cakes, covered with marshmallow and coconut, usually in a bright neon pink color. (Although sometimes in summer, I can find them decorated like baseballs, which makes them even more irresistible.)

Too cold to venture outside on such a fool’s errand, I wonder if I can recreate them at home? Maybe a yummy chocolate-coconut combination, with a little coconut rum added in to warm the soul? Sure, why not? A quick scan of the cupboard proved I had everything I needed and then some. The idea of a  toasty, oven-warmed kitchen didn’t hurt either.

So here you go, the b.u.i. cupcakes version of the SnoBall – much tastier than store-bought, give them a try.

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SnoBall Chocolate Cupcakes

This recipe starts with a box mix. Follow the ingredients on the box, but substitute a 1/4 cup of the water with coconut rum.

1 box chocolate cake mix

1 cup water

1/4 cup Malibu Coconut Rum

1/3 cup vegetable oil

3 eggs

18-24 Raffaello candies, unwrapped (optional)

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Pre-heat oven to 350 degrees. Line two cupcake tins with paper liners.

Combine the cake mix, water, rum, oil and eggs, as directed on the cake mix.

Fill cupcake tins about 2/3 full. If using, place one Raffaello candy in the center of each.

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Bake as directed, testing for doneness after 15 minutes. Cool in pan for 5 minutes, then remove from pan to cool completely.

Marshmallow Vodka Buttercream Frosting

1 stick (1/2 cup) softened butter

4 ounces marshmallow fluff

3 cups confectioners sugar

2 tablespoons marshmallow vodka

1 – 2 cups shredded, sweetened coconut

Beat butter and fluff in stand mixer until smooth and combined. Add confectioners sugar, at slow speed until mixed in. Add marshmallow vodka. Mix at highest speed until light and fluffy.

Cover cupcakes with frosting, then roll in coconut to cover.

Enjoy!

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Pumpkin Spiced Rum Cupcakes with Biscoff Marshmallow Frosting

21 Nov

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With Thanksgiving rapidly approaching, one thing has become abundantly clear: America is having a full on love affair with pumpkin. What started as an innocent flirtation with a little pumpkin spice coffee has blossomed into a full-fledged affair. It seems that as soon as we flip the calendar to October 1st,  pumpkin-flavored everything comes out of the woodwork.

Nowhere is this more evident than a trip to Trader Joe’s. There you can satisfy your pumpkin fix with a little pumpkin bread or pumpkin scones. Feel free to top either with a shmear of pumpkin cream cheese. Looking for something delicious for dinner? How about serving up some pumpkin-filled ravioli. Head down the frozen food aisle  to pick up a box of pumpkin macarons (highly recommend) or a few scrumptious pumpkin filled croissants (really highly recommend). They even have pumpkin flavored doggie treats! And I love Trader Joe’s all the more for it.

But with this total pumpkin saturation, I felt the last thing the world needed was another pumpkin flavored anything….until I saw Frugal Foodie Mama’s recipe for Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream, and I knew what I had to do. Out came my old friend, Captain Morgan, and my little bottle of marshmallow vodka and I was set. Tinkered with the recipe just ever so slightly and I was able to pull out of the oven the most delicious, fall-spiced cupcakes ever, topped with the lightest, fluffiest, biscoff-iest tasting frosting imaginable (they say it’s giving my Rumchata frosting a run for its money).

So push some of those pies aside and make room at your Turkey Day table for these amazing little cupcakes….you’ll be ever so thankful you did.

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Pumpkin Spiced Rum Cupcakes

1 box spice cake mix

1 cup canned pumpkin (not pie filling)

2 eggs

1/3 cup water

1/3 cup Captain Morgan’s Spiced Rum

2 Tablespoons vegetable oil

Preheat oven to 350 degrees. Line cupcake tins with paper liners –  I was able to get about 16 cupcakes.

Mix all ingredients at low speed until blended, then at medium speed for about 2 minutes. Fill cupcakes tins about 2/3 full. Bake for 17-20 minutes or until toothpick comes out clean. Cool completely before frosting.

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Biscoff Marshmallow Frosting

1 cup butter

1/2 cup Biscoff (or Trader Joe’s) cookie spread

4 ounces marshmallow Fluff

2 cups confectioners sugar

1 Tablespoon marshmallow vodka

Cream butter, Biscoff and Fluff in bowl of stand mixer. Add sugar and vodka and blend at low speed until combined, then at high speed until light and fluffy. Frost as desired. (If you have any frosting leftover, may I suggest creating sandwich cookies using Sweetzels spiced wafers? SO yummy!)

I topped mine with a little cinnamon sugar, but a sprinkle of pumpkin pie spice or maybe some crushed walnuts would also work well.

Enjoy!

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Fluffernutter Cupcakes with Marshmallow Vodka Frosting

9 Oct

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I recently discovered that October 8 is National Fluffernutter Day. But imagine my shock when I also learned that not everyone knows what a Fluffernutter is! (Mind out of the gutter you Urban Dictionary aficionados.)  A Fluffernutter is an iconic sandwich consisting simply of white bread, peanut butter and Marshmallow Fluff. Like so many culinary delights (like baked beans, lobster rolls, Necco wafers and Sam Adams beer), Marshmallow Fluff is a New England creation invented by a fellow from Lynn, Massachusetts back in 1917. It is a sweet, fluffy (hence the name) “spreadable” (maybe not – see below) confection consisting of corn syrup, sugar, vanilla and egg whites. And as far as I can tell, it has a shelf life of forever.

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The recipe for the sandwich seems simple enough. But as anyone who has ever actually made a Fluffernutter knows, there is a right way and a horribly, terribly wrong way to make this sandwich. Your first instinct might be to simply smear some peanut butter on one slice of white bread, spread some Fluff on the other slice of bread, slap the two together and enjoy. But no….as any Fluffernutter fanatic can attest, Fluff does not simply spread. No, try spreading Fluff on a virgin slice of plain white bread and you will soon start wondering if Fluff isn’t part Super Glue. As you draw your Fluff-laden knife across the bread you will find that the bread is so attracted to the Fluff it will tear itself out of its very crust so that it can rise up and wrap itself around all that Fluff still enveloping the knife. In the end you are left with a crumb coated glob of Fluff on the knife and a pathetic crust carcass on the plate.

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As any master Fluffernutter chef can tell you, the proper way to create a Fluffernutter is to start by spreading gobs of peanut butter on the first slice of bread, then spreading mounds of Fluff on top of the peanut butter and then topping it all off with the second slice of bread. Voila! The perfect, classic Fluffernutter sandwich!

I have been a Fluffernutter fan for as long as I can remember, but the peak Fluffernutter consumption occurred when I was pregnant with my daughter. Peanut butter and marshmallow sandwiches were what I craved most, and I’m talking about a good 1 1/2 to 2 inches of filling. On the trashy white bread too – none of that whole grain, fiber-filled stuff would spoil my sandwich.

Although the Fluffernutter is the best way to enjoy Marshmallow Fluff, it does have one or two other uses. I have a recipe for the richest, creamiest chocolate fudge that lists Fluff as one of its ingredients. And there’s the Fluff and cream cheese fruit dip recipe that’s pretty tasty too. I’ve even come across a recipe for faux S’mores that subs the  marshmallow and chocolate with Fluff and Nutella (that sounds like a good cupcake too.) But other than these, I’m not aware of too many other recipes for Fluff. If anyone knows of one, I’d love to hear about it.

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I’m coming up on the first anniversary of writing this blog, and if there’s anything I’ve learned in the past year, it’s that if a particular food exists, somebody’s turned it into a cupcake. And if someone’s created a cupcake, I’m going to add some “spirit” to it. So here it is: the Fluffernutter cupcake with marshmallow vodka frosting – a nice peanut butter cupcake adapted from a recipe by How Sweet It is, with a marshmallow vodka swirl, topped with the Fluff-iest marshmallow vodka infused frosting and finished with a drizzle of melted peanut butter. No crumbly bread needed.

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Fluffernutter Cupcakes

This recipe makes about 1 dozen cupcakes. They are fabulous served the day they are made, but I found if you pop them in the microwave for maybe 8 seconds the next day, they’re even better!

1/4 cup butter, room temperature

1/2 cup creamy peanut butter

1 cup sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups flour

1 1/4 teaspoon baking powder

pinch of salt

1/3 cup milk

1/2 cup peanut butter morsels

2/3 cup Marshmallow Fluff (spray your measuring cup with cooking spray first to avoid over-stickiness)

1 tablespoon marshmallow vodka

Preheat oven to 350 degrees. Fill cupcake tin with paper liners.

In medium bowl, combine Fluff and vodka. Keep stirring, it will combine. Set aside.

Cream butter and peanut butter in large bowl of electric mixer until well combined and creamy.

Add sugar and eggs and beat together until fluffy. Add vanilla and mix for another minute.

Combine flour, baking powder and salt in a separate bowl.

Add the flour mixture, alternating with the milk, until just combined.

Fold in the peanut butter chips and Fluff mixture.

Fill cupcake tins 2/3 full. Bake 18 minutes. Remove to wire rack and cool completely before frosting.

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Marshmallow Vodka Frosting

1 cup butter, room temperature

1 1/2 cups Marshmallow Fluff

3 cups powdered sugar

pinch salt

1 tablespoon marshmallow vodka

1/4 cup peanut butter

Cream butter in bowl of electric mixer. Add Fluff and beat for 2-3 minutes. Add  confectioner sugar, salt and vodka, combine at low speed, then beat at high speed for 3-4 minutes. Frost cupcakes as desired.

Melt peanut butter for 30 seconds or so in microwave. Drizzle over frosted cupcakes.

Enjoy!

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