Fluffernutter Cupcakes

Fluffernutter Cupcakes

Ingredients:

• 1/2 cup peanut butter
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/4 cups white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 3/4 cup fluff
• Banana Chips(optional)
• Potato Chips(optional)

Preheat your oven to 350 degrees. In a bowl, mix the honey(I used maple-agave blend) and peanut butter. Beat in the eggs one at a time and add the vanilla extract. In a seperate bowl, sift together the flour, baking powder, and salt. Add the milk(I used original Almond Breeze) to the peanut butter mixture and blend. Slowly incorporate the dry into the wet until the batter is only slightly lumpy. Line a 12-well muffin tin and use an ice cream scooper to transfer the batter into the tin. Bake for 15 to 20 minutes, until the top springs back to a touch.

Let the cupcakes cool completely. With a frosting knife, frost each cupcake with a tablespoon of fluff(I used an all-natural, vegan marshmallow spread). Garnish with potato chips or banana chips.