So I got to thinking…what if I made a Mallomar cupcake? The cookie actually translates quite nicely. Vanilla cake, filled with marshmallow filling (Fluff® would be used for this), coated with a chocolate ganache frosting. Genius!
Here is the recipe:
Vanilla Cupcake (courtesy of Foodtv.com)
• 1 cup unsalted butter
• 2 cups sugar
• 1 1/4 teaspoons vanilla extract
• 4 eggs
• 3 cups sifted cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• Regular or silver cupcake paper liners
• 2 cups Fluff®
Make the Cupcakes:
Preheat the oven to 350 degrees F.
In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)
When cupcake is cooled fill a piping bag with Fluff®. Insert the bag into the top of the cupcake and squeeze Fluff® into the center of the cake. Note: the Fluff® is a little tough to work with so you may need to “fill” the cupcake more than once to get the right amount of filling.
Ganache Frosting (courtesy of Foodtv.com):
• 3/4 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 1/2 teaspoon instant espresso powder, optional
• Mini marshmallows (optional) for decorating
Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using). Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.
Here is the end result:
After my Mallomar cupcake creation came to life, I was left with a good amount of Fluff®. What do you do with an almost full tub of Fluff®? The first thing that came to mind was that now I get to eat lots of fluffernutter sandwiches! Again, for those of you that don’t know, a fluffernutter sandwich is simply peanut butter and fluff between 2 slices of bread. Delicious! Soooooooo, why not make a fluffernutter cookie sandwich?
The execution was simple: bake peanut butter cookies and sandwich Fluff® in between two of them.
Here is the peanut butter cookies recipe (courtesy of allrecipes.com):
Ingredients
• 2 cups peanut butter
• 2 cups white sugar
• 2 eggs
• 2 teaspoons baking soda
• 1 pinch salt
• 1 teaspoon vanilla extract
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Then simply spread a tablespoon or so of Fluff® between two cookies.
I didn’t get a chance to take a picture, but the result was exactly what I had hoped. They were delicious and enjoyed by all.
A little inspiration can go a long way!
