Made in honor of "What the Fluff" , which celebrates the invention of Marshmallow Fluff in Somerville, MA
Fluffanutter Cupcakes
1 3/4 c. all purpose flour
3/4 c. sugar
1/4 c. shortening
3/4 tsp. vanilla extract
2 lg. eggs
1 c. milk
1/2 c. peanut butter
1 tbsp. baking powder
1/2 tsp. salt
1/2 c peanut butter chips
At least 2 hours before serving: Preheat oven to 350 degrees. Grease 24 (2 1/2") muffin pan cups. Measure all ingredients into large bowl. Mix at low speed until well blended. Increase speed to high heat 2 minutes. Spoon batter into cups. Bake 18 to 20 minutes or until toothpick inserted into center of cupcake comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely. Frost when cool, chocolate frosting goes good on these. Makes 2 dozen cupcakes (well, almost)
Marshmallow Fluff Frosting
Ingredients
1/2 lb. of butter (no substitutes)
1 jars marshmallow creme
1 bag confectioners sugar (I used about half)
1 tsp. vanilla
Directions
Beat butter until creamy.
Add marshmallow fluff and incorporate into butter.
Slowly add confectioner's sugar and vanilla.
Continue beating until light and fluffy.
