Devil’s Food Cupcakes with Strawberry Fluff Filling

February 10, 2015February 9, 2015 ~ Angela ~ 7 Comments

I’m back, and I brought more Strawberry Fluff! I think I might ask it to be my Valentine.

We could go for long walks on the beach, have picnics in the park, or snuggle up on the couch for a Netflix binge-fest. The only thing that would come between us would be a spoon… Or I could just fill some Devil’s Food cupcakes with it and then top them off with some Godiva Chocolate Liqueur spiked butter cream frosting.

Yup. Had to throw some booze in there. What says “Will you be my Valentine?” better than some Godiva chocolate? Ok, maybe some sparkly jewlery, but you can’t eat that with Strawberry Fluff.

To make these, bake a batch of your favorite Devil’s Food cupcakes. I used the Pillsbury box mix, which made 18 appropriately sized cupcakes (ahem, Pillsbury). After the cupcakes have cooled use a cupcake corer or a knife to remove a section from the center of each cupcake. Next comes the Strawberry Fluff Cream Filling.

Strawberry Fluff Cream Filling (adapted from I Heart Cuppycakes)

1-7.5 oz jar of Marshmallow Strawberry Fluff
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature

In a large bowl, whisk the marshmallow cream and butter until smooth. Transfer into pastry bag and squeeze into the center of each cupcake. You can push the bits you removed back into the top or you can just eat them. : ) Now it’s time for the frosting!

Godiva Chocolate Liqueur Butter Cream (adapted from Butter Cream Frosting II on allrecipes.com)

1/2 cup butter
1/2 cup shortening
1/8 teaspoon salt
1 teaspoon vanilla extract
5 cups confectioners sugar
1/4 Godiva Chocolate Liqueur
3 tablespoons cocoa powder

Cream butter and shortening in a large bowl until light and fluffy. Add all other ingredients and beat until well combined. Luckily for Pillsbury this recipe makes just enough frosting for 18 cupcakes. I like a lot of icing on my cupcakes, so you may be able to stretch this to cover 24 cupcakes depending on your frosting technique.

I topped these off with a strawberry marshmallow heart but you can decorate them any way you wish!

What’s your favorite cupcake filling? I’d love to hear from you in the comments below!

Valentine’s Day Fluffernutter

February 9, 2015February 9, 2015 ~ Angela ~ 2 Comments

Did you know that STRAWBERRY Marshmallow Fluff existed? I had no idea until I saw it in the World Market section at Bed Bath and Beyond the other day. I immediately grabbed a jar off the shelf.

I wish I hadn’t.

I wish….

…that I had grabbed three or four! It’s SO GOOD!! You know the first thing I had to do was make a fluffernutter sandwich, right? Did you grow up on these things too? Gooey marshmallow and peanut butter slathered onto good old white bread. I could have eaten one every day for lunch and never gotten tired of it.

Of course, I had to take it up a notch. We are talking about STRAWBERRY Fluff, people. And what goes with strawberry?? That’s right – chocolate!

It’s Monday morning, and I’m pretty sure that you know how to make a sandwich so I am going to spare you the directions. Strawberry Fluff, your favorite chocolate nut spread (I used Peanut Butter & Co. Dark Chocolate Dreams but I am thinking Nutella would be AWESOME with this) and white bread are all you need to make this fun Valentine’s Day treat.

The kids will love this and so will you because strawberry and chocolate, that’s why. Now pardon me while I go continue eating this Strawberry Fluff straight out of the jar.

Take the Plunge!

June 13, 2012June 13, 2012 ~ Angela ~ 2 Comments

I recently bought a cupcake plunger. It’s a plastic doohickey that removes the center of a cupcake so it can be filled with all kinds of yummy stuff. No, I didn’t NEED one – a knife works just as well – but it looked like it would be a fun gadget to have. I got to use it today while I was making some orange cream cupcakes.

Doo-dad — Why does my thumb look like it belongs to an old person?

It’s really simple. You turn the plunger back and forth as you press it down into the cupcake, then pull up and voila! Cupcake with a hole in the middle!

The flavor I was originally going for was orange creamsicle, so I made a marshmallow cream filling to fill my orange flavored cupcakes with. I had NO IDEA that mixing together unsalted butter and Marshmallow Fluff could produce something so divine.

I spooned the cream into a pastry bag with the tip cut off (after I finished taste testing…I think I’m going to dip some strawberries in the leftover cream!) and filled all the cupcakes.

I didn’t bother putting the tops back on, mostly because I ate them. : )

As I mentioned, I had been attempting a creamsicle flavor using a mix of recipes I found online. I had to go to FIVE different stores before I found the cheesecake flavored JELLO called for in the cupcake recipe. I probably could have saved myself the trouble (and gas!) because I’m not sure I really tasted it in the cupcake.

I guess the marshmallow cream was supposed to add to the creamsicle-y-ness, but the cupcake just did not taste like the frozen treat to me. That’s okay though, cause it was still tasty and very cute!

Orange Cream Cupcake Recipe from the blog Bird On A Cake.

1 package white cake mix
1 (4 serving size) package cheesecake instant pudding mix
1 (3 oz.) package orange flavored Jello
1 1/4 cups orange juice
4 eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
Heat oven to 350 degrees. Line two cupcake pans with paper liners. Mix all ingredients in a large bowl. Pour batter into liners, filling each 2/3 full. Bake for 18-20 minutes. Allow to cool on a rack. Makes 24 cupcakes.

Marshmallow Cream Filling from I Heart Cuppycakes.

1-7 oz jar of marshmallow cream
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature

In a large bowl, whisk the marshmallow cream and butter until smooth. Cover with plastic and chill until firm about 15-30 minutes.

Orange Buttercream adapted from recipe on I Heart Cuppycakes.

1 cup (2 sticks) butter
1 cup shortening
1 teaspoon vanilla
1/4 teaspoon orange extract
1/8 (maybe a splash more) cup orange juice
6 cups confectioners sugar

In a stand mixer, with flat beater, beat the butter and shortening until creamy. Add half of the powdered sugar, both extracts and the orange juice. Combine. Gradually add the remaining sugar. This made enough to frost all 24 cupcakes with some left over.