Ripplefluffs are silver-wrapped Elvin treats described to be similar to fudgey, buttery cupcakes mixed with brownies, with a candy surprise in the center. Edaline taught Sophie how to make two flavors, chocolate mint, a known favorite of Fitz's as revealed in Lodestar, and butter-toffee. In Nightfall, Amy also learns how to bake them, and invents many crazy flavors.
These recipes have been adapted from the ones on Shannon Messenger's website.
Fitz’s Favorite Chocolate-Mint Ripplefluffs Edit
- 1/2 cup melted butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 beaten eggs
- 2 tsp vanilla
- 1/3 cup cocoa
- 1/2 cup flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup mini semi-sweet chocolate chips
- Chocolate mint candies (Andies mints recommended)
- Chocolate sprinkles
Preheat oven to 350F
Line cupcake pan with foil liners (paper will work, but brownies tend to stick).
In large mixing bowl, combine melted butter, both sugars, vanilla and beaten eggs until smooth. In separate bowl combine the flour, cocoa, salt and baking powder. Fold dry ingredients into wet ingredients. Fold in chocolate chips. Scoop by 1/4 cup into prepared cupcake pan. Press 1 chocolate mint candy into the center of each and smooth batter over the top. Top with sprinkles. Bake 350 for 20-25 minutes. Remove from oven and place a second chocolate mint candy on top . Let cool 10 minutes then remove from pan to cooling rack and allow to cool completely.
Yield: 10-12 Ripplefluffs
Sophie’s Special Butter-Toffee Ripplefluffs Edit
- 12 tbsp ( 1 1/2 sticks ) unsalted butter melted and slightly cooled
- 1 1/2 cups packed brown sugar
- 2 large eggs beaten
- 4 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup white chocolate chips
- 3/4 cup toffee pieces (for those with nut allergies–smashed Werther’s Original hard candies work perfectly)
- 15 chocolate kisses
- Rainbow Sprinkles
Preheat oven to 350F
Line cupcake pans with foil (paper works, but will stick more). In large mixing bowl, combine the melted butter and brown sugar until smooth. Add beaten eggs and vanilla and mix well. In a separate bowl, combine flour, baking powder and salt. Fold dry ingredients into wet ingredients until just combined. Fold in white chocolate chips and toffee pieces. Scoop by 1/4 cup into prepared pan. Press a chocolate kiss into the center of each and smooth batter over the top. Add sprinkles. Bake 350 for 20-25 minutes. Let cool in pan 10 minutes then remove to cooling rack.
Yield: 12-15 Ripplefluffs
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