I try to keep lots of fresh fruit on hand. But with girls who can be... intermittent... in their food choices, sometimes that means a little less-than-fresh fruit. Today, it was some bananas that were a little past their prime. In an effort to use the bananas AND have a snack to feed the girls, I bring you Fluffernutter Cupcakes.
Fluffernutter Cupcakes1/3 c. creamy peanut butter
3/4 c. + 2 Tbsp sugar
1 tsp vanilla extract
1 c. mashed bananas
3/4 c. sweet white sorghum flour
1-3/4 c. Fancy Flour Blend, other GF AP flour OR
1/2 c. millet flour
1/4 c. sweet rice flour
1/2 c. white rice flour
1/4 c. + 2 Tbsp tapioca flour
2 Tbsp potato starch
3/4 tsp xanthan gum
1/2 tsp salt
2-1/2 tsp baking powder
1/2 tsp baking soda
1 c. buttermilk
3/4 c. Jet Puffed Marshmallow Bits
Preheat oven to 350 degrees. Line the wells of 2 cupcake pans with paper liners.
Cream together peanut butter and sugar. Add eggs, one at a time, beating until well combined.
Whipped Ganache Frosting16 oz. chopped chocolate of good quality (I used half milk chocolate and 1/2 dark)
2 c. heavy cream
Place the chocolate in the bowl of your stand mixture. In a saucepan, heat the cream until it steams and tiny bubbles form at the edges. Pour over chocolate. Allow to stand for 3-5 minutes, then stir until smooth. Put the bowl in an ice bath and stir chocolate until it thickens and a spoon or spatula pulled through it leaves a track for a second or two.