Butterscotch + Marshmallow Fluff = Butterfluffer!
Last week I bought a huge jar of fluff to make s'mores bars for a friend's birthday. So on Saturday, when I was trying to come up with a creative cupcake flavor, I knew I just had to use the fluff. Then it hit me that I had been stock piling butterscotch pudding and butterscotch chips to make my favorite butterscotch maple cupcakes, and I thought, why not butterscotch and fluff?
Now I know some eyes might roll and some heads might spin over the idea of using a bought cake mix for these cupcakes. But let's face it, sometimes we just don't have the time to make a cake from scratch. We can't all be Martha Stewart 24/7. I know I'm not. So lets just channel our inner Sandra Lee (minus the table scapes, boozy cocktails and over the top Halloween specials) with these beautiful "semi-homemade" cupcakes.
Dense butterscotch cakes with a creamy marshmallow fluff center, topped with a perfectly sweet and fluffy butterscotch frosting. Top each cupcake with a mini marshmallow or your favorite sprinkles.
Butterfluffer Cupcakes
an Amber's Confections original recipe
For the cake:
1 box white cake mix (or your favorite homemade white cake batter), prepared as directed on the box
1 packet butterscotch instant pudding mix
1 jar of marshmallow fluff
Preheat oven to 350. Line 2 cupcake pans with paper liners.
Prepare the white cake mix as directed on the box. Mix in a packet of butterscotch pudding mix. Scoop the batter into the cupcake pans and bake for 18-20 minutes or until the tops are golden brown.
Allow the cupcakes to cool in the pan for 5 minutes. Remove the cupcakes from the pan and place them on a cooling rack to cool completely.
To fill the cupcakes:
Fill a piping bag, fitted with a large round decorating tip, with marshmallow fluff. Using a knife, or an apple corer, cut a small hole into the top of each cupcake. Fit the tip of the piping bag into the hole and squeeze the marshmallow fluff inside each cupcake. If you have a little overflow at the top of the cupcake, that's fine, you'll cover it with frosting later.
For the frosting:
2 sticks of unsalted butter, room temperature
4 cups powdered sugar
1/4 cup heavy cream
1 tsp. vanilla
1/2 cup melted butterscotch chips
In a stand mixer fitted with the whisk attachment, cream the butter and vanilla until light and fluffy. With the mixer on medium speed, gradually add the powdered sugar. Slowly add the cream to the mixture. Lastly add the melted butterscotch. If the icing is too thick for your liking, add a little more cream. If it's too thin, add more powdered sugar.
Fill a piping bag, fitted with a large star tip, with the frosting and swirl the frosting on top of each cupcake. Top with a mini marshmallow or sprinkles.
