Thursday, 1 March 2012

Fluffernutter Recipe

You will need:
30g butter
60g creamy peanut butter
130g granulated sugar
2 large eggs
2 teaspoons vanilla extract
200g plain flour
1 & 1/4 teaspoon baking powder
80ml milk
Reese's peanut butter cups
Marshmallow Fluff 

Cream butter & peanut butter together in a bowl, add sugar and eggs & mix until fluffy, then add the vanilla extract. Combine the flour and baking powder in a bowl, add half to the mixture and stir until combined - add in the milk along with the remainder of the flour.

Crumble in the peanut butter cups (try hard to resist eating them!)

...along with a healthy dollop of Marshmallow Fluff

Pour into cupcake cases and bake for 20 minutes at 200℃. Leave to cool.

Fill an icing bag with Nutella and carefully squeeze into the centre of each fairy cake.

For the Marshmallow Fluff icing you will need:
200g icing sugar
1 teaspoon vanilla extract
170g butter
the remainder of your Marshmallow Fluff

Cream the butter before adding in the icing sugar & vanilla extract

Fold in the Fluff

Mix together until you have a fluffy consistency 

Pipe onto fairy cakes & decorate - we used patriotic Jazzies to compliment our theme

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