Gentlemen—I don’t know what it is exactly that you do when there are no women around, but there’s no way it’s as much fun as the quintessential Girls’ Weekend. I’ve decided that said Girls’ Weekend really boils down to three things:
Cheese: I consumed enough cheese on Saturday to feed a small country. Cheese dip, cream cheese, cream cheese in dip, cheese fries, risotto with cheese, the works. But cheese is versatile and pleases the masses and tastes soooo good when accompanied by…
Wine: My friends and I went through nine bottles. I blame the cheese and all of the…
Great conversation: What I love about my girls is that we’re all pretty different. None of us work in the same industry and we have a wide range of opinions of all matters of our lives. I’m fairly argumentative in general so it’s fantastic to be around strong-willed women who get into a screaming fight one minute and then dissolve into laughter the next. As a general rule, it’s important that you don’t take me too seriously and after thirteen years together these ladies know when I’m full of it.
If these three things don’t appeal to you, then I’m sure we can have fun at a football game or trying out a new restaurant, but you’re just not Girls’ Weekend material. Girls’ Weekend is a delicate balance of not talking with your mouth full while still getting a word in before the topic changes. I have two methods for this, the first being talking with my mouth full but my hand over my mouth which prevents everyone from viewing my food. The second is to try to remember all of the thoughts that are no longer relevant and to blurt them out all at once when there’s a lull in conversation (i.e. when everyone else is feeding their faces).
I decided to take Girls’ Weekend as an opportunity to try out two new cupcake flavor combos I’ve been rolling around in my head. I was sure not to even glimpse at Google because I wanted to take full credit for my idea and not have to be bitterly disappointed that someone else (or 1,000 someone else’s) already laid claim to it. The first (and less inventive) cupcake is Peanut Butter Fluff. I know that there are at least one hundred recipes out there for PBF cupcakes, but most involve peanut butter cake or frosting. I wanted to make it more sandwichy and went with a mild vanilla cupcake and fluff frosting with thin layer of peanut butter icing tucked in the middle. As for the second flavor? Come back Wednesday and we’ll discuss.
These treats were supposed to be desserts when we got home from dinner but between all that cheese, all that wine, and our very yummy dinner, we were stuffed. It’s fortunate that cupcakes make an excellent breakfast. What’s funny is that after talking non-stop all day and all night on Saturday, we managed to kill three or four more hours Sunday morning before it was time to leave my friend’s new house. Oh, that reminds me of a fourth contributor to a great weekend: friends with big houses!
Peanut Butter and Fluff Cupcakes–Makes 12 small cupcakes
For the cupcakes:
6 tablespoons butter
1 tablespoon vanilla
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 egg whites
1/2 cup milk
Preheat the oven to 350°F.
In a stand mixer or with an electric mixer, combine butter and vanilla together until smooth. Add sugar and mix until light and fluffy.
In a small bowl, whisk together flour, baking powder, and salt and add to the butter mixture.
Add each of the egg whites, and beat well.
Add milk, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy.
Fill your cupcake liners about halfway and bake for 18 to 20 minutes.
For the Frosting:
1 stick butter
1 tablespoon Vanilla
1 7.5 oz jar of Marshmallow Fluff
1 cup powdered sugar
Cream butter and vanilla until smooth.
Add fluff and beat until combined.
Add powdered sugar and continue to beat.
For the Peanut Butter Icing:
¼ cup vanilla candy melts
¼ cup smooth peanut butter
Melt vanilla candy melts in the microwave, 30 seconds at a time until smooth.
Stir in peanut butter until combined.
Spread peanut butter mixture onto the tops of the cupcakes and put in the refrigerator for five minutes or until it starts to set. Then add the fluff frosting on top.
***If you don’t have the candy melts (I got mine at Michael’s) you can always melt ½ cup of peanut butter in the microwave or just use it straight from the jar.