Nutterfluffer Recipes

FLUFFER NUTTER SANDWICH

Fluffer Nutter Sandwich image

Make and share this Fluffer Nutter Sandwich recipe from Food.com.

Provided by Mark O.

Categories One Dish Meal

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

2 slices white bread
2 tablespoons marshmallow creme
2 tablespoons smooth peanut butter or 2 tablespoons chunky peanut butter

Steps:

Spread marsh mallow creme on to first slice of bread.
Then spread peanut butter on second slice of bread.
Then put both slices together, filling to filling.
Eat!
Then remember your childhood days.

GOBBLE-TINI

Gobble-Tini image

Provided by Food Network

Yield 1

Number Of Ingredients 3

Ingredients

1.25 oz. Smirnoff Cranberry Vodka
.25 oz. raspberry liqueur
.5 oz. cranberry juice

Steps:

Fill shaker with ice
Add Smirnoff Cranberry Vodka, raspberry liqueur, and cranberry juice
Shake
Strain into a martini glass
Garnish with 3 cranberries on a stick

FLUFFERNUTTER CUPCAKES

Fluffernutter Cupcakes image

Peanut butter and banana cupcakes with a creamy marshmallow fluff frosting!

Provided by Natalie Perry

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 17

Ingredients

1 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup firmly packed light brown sugar
5 tablespoons creamy natural peanut butter
2 tablespoons unsalted butter, softened
¾ cup mashed ripe bananas
2 large eggs
1 ½ teaspoons vanilla extract
½ cup milk
¾ cup marshmallow fluff
2 tablespoons unsalted butter, softened
2 tablespoons vegetable shortening
1 teaspoon vanilla extract
1 ½ cups confectioners' sugar, or as needed
2 tablespoons milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Sift flour, baking powder, baking soda, and salt together in a bowl.
Beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. Beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute.
Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. Cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely.
Beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Gradually beat confectioners' sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes.
Spread frosting over cupcakes or pipe through a pastry bag.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 52.9 g, Cholesterol 42.2 mg, Fat 10.6 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 3.9 g, Sodium 233.7 mg, Sugar 34.7 g

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