This is what I made last night for my girls night sleep over tonight. The recipe comes from Taste of Home magazine:
Before I start baking, I like to do a couple things:
- Set out the equipment I need – mixer and muffin tins with muffin liners.
- Lay down a paper towel to do all my measuring on. This saves you from having to really clean the counters afterward.
- Hang a plastic grocery bag near my work station for immediate trash – egg shells, wrappers, banana peels, etc. I used to bring the trash can over to me, but leaving it open and smelling trash while I’m baking is not pleasant.
- Set out all the ingredients on the kitchen table behind me. This way they are all in reach and I don’t have to look for anything mid-recipe, but they aren’t cluttering my counter workspace.
- Note on ingredients: In the middle of this picture you’ll notice a box of buttermilk. I only needed 1/4 C. buttermilk, and it’s only sold in a quart. Blech. Then I saw this in the baking aisle. It has 4 packets of dried buttermilk. Each makes 1 C. when mixed with water. So, I only wasted 3/4 C. instead of most of a quart, and I have 3 more cups at my convenience for the next time! Ingenious.
Then I just followed the recipe. In ended up making 22 muffins instead of 18, which was fine but I had prepare another pan. I have a cheesecake recipe like that, that made a whole second cheesecake. The first time I made it the second one had no crust or no topping because the topping in the recipe was only enough for one. Weird. Moving on.
Once I took out the cupcakes I got to core them with my cute cupcake puncher that the BF got me awhile back. You can totally do this with a knife or grapefruit spoon, but since I had the little contraption, I used it.
Following instructions, I made the filling. I have no good tips for dealing with Fluff. It’s a bitch to measure and deal with. My only tip from this part of the process is soften the butter. I had left it out for hours, but it wasn’t soft enough. So, I threw it in the microwave, wrapper and all, for 8 seconds. That was perfect.
Then I casually filled the cores and frosted them with a spoon. I say casually because my frosted is plopped and swirled on top. Nothing fancy here.
In the end, they’re really yummy, but they taste like banana muffins. In retrospect I would have just made a recipe for banana muffins, which would be healthier, and then fill them with the same marshmallow filling.