My favorite sandwich, growing up, was a peanut butter-banana sandwich with marshmallow cream slathered on it. It was delicious and easy to prepare. Marshmallow cream was a precious item purchased from the grocery store.
I never thought there was anything wrong with it, until one day during high school, I was having a discussion about the sandwich, with my art teacher. She said it was a gross combination, and it was loaded with carbs and sugar (Atkins was in full swing, at this time).
After that, I decided I needed to retire my sandwich, and pick a new favorite. I didn't want to eat a sandwich that was bad for me.
Since then, I haven't eaten a PB-B&MC sandwich. But I still really like that flavor combination! That's what inspired my Peanut Butter-Banana Cupcakes with Marshmallow Cream Cheese Frosting. These rose perfectly, were moist, and delicious.
Peanut Butter-Banana Cupcakes with Marshmallow Cream Cheese Frosting
1 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons creamy natural peanut butter
2 tablespoons unsalted butter
3/4 cup firmly packed light brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
3/4 cup finely mashed ripe banana
1/2 cup milk
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
3/4 cup marshmallow cream
1/3 cup milk chocolate chips, melted
Preheat oven to 350 degrees F. Line 12 muffin cups with wrappers.
In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together peanut butter, butter and brown sugar until creamy, about 1 minute. Beat in vanilla, eggs and banana until well combined, about 1 minute. Beat in flour mixture gradually, alternating with milk, until well combined (Don't forget to scrape down sides of bowl!).
Divide batter evenly into muffin cups. Bake at 350 degrees F, for 20-23 minutes, or until a toothpick inserted into cake comes out with moist crumbs attached. Cool for 15 minutes before transferring cakes to a wire rack to cool completely.
To make the frosting, in a medium sized mixing bowl, using a mixer on medium speed, beat cream cheese until creamy, about 1 minute. Beat in butter until well combined. Beat in marshmallow cream until well combined. Spread frosting on cupcakes. Drizzle with melted milk chocolate chips.
Yield: 12 cupcakes