Elvis Cupcakes Recipes

WINNING CUPCAKE THE KING OF CUPCAKES (ELVIS)

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
• Sift together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla and banana extracts. Stir in the vegetable oil. Beat in the flour mixture, alternating with the buttermilk. Fold in the mashed banana.
• Fill the cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to10 minutes. Cool completely, and then frost with Peanut Butter Frosting and dip in Chocolate Coating and enjoy!
• Beat together the butter and peanut butter until smooth and combined. Blend in the powdered sugar. Add the cream, 1 tablespoon at a time, if the frosting is too thick.
• Melt together the chocolate chips and vegetable oil in the microwave until completely melted.

ELVIS CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Spray a muffin pan with cooking spray and set aside.
• In a large bowl, combine flour, soda and salt.
• In another bowl, cream together 1/2 cup butter and brown sugar.
• Stir in eggs and mashed bananas until well mixed.
• Stir banana mixture into flour mixture, stirring only until moistened and combined, try not to over-mix.
• Fill each muffin cup 2/3 way full with batter, and bake in oven for 30-45 minutes, or until a toothpick inserted into center comes out clean.
• You may have leftover batter, you can either make more cupcakes or pour it into a greased loaf pan for banana bread, and top with brown sugar mixed with butter, and bake until done.
• When cupcakes are done, let cool in pan for 10 minutes, then remove and cool completely before frosting.
• For the peanut butter frosting, cream together the stick of butter and peanut butter with an electric mixer.
• Add the vanilla and salt, continue beating.
• Add the powdered sugar and beat until mixed, then slowly add the heavy cream and blend until creamy. You may need to add more cream depending on your desired consistency.
• Frost cupcakes, then sprinkle chopped peanuts on top and enjoy!

ELVIS CUPCAKES

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the mayonnaise, bananas and vanilla; stir into dry ingredients just until combined.
• Spoon 1 tablespoon of batter into each paper-lined muffin cup. Top each with a chocolate kiss, pointed side down. Fill cups two-thirds full with remaining batter.
• Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a bowl, combine the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost cupcakes. Garnish with chocolate chips if desired.
• *** PEANUT BUTTER FROSTING:.
• 1/3 cup creamy peanut butter.
• 2 cups confectioners' sugar.
• 1 teaspoon vanilla extract.
• 3 to 4 tablespoons milk.
• Milk chocolate chips, (optional).

ELVIS CUPCAKES

Steps:

• In a small bowl, combine the bananas, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, baking soda and salt; gradually beat into banana mixture until blended., Spoon 1 tablespoon of batter into each paper-lined muffin cup. Top each with a chocolate kiss, pointed side down. Fill cups two-thirds full with remaining batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost cupcakes. Garnish with chocolate chips if desired.

ELVIS-HAS-DIED-AND-GONE-TO-HEAVEN CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• Make Banana Cupcakes. In medium bowl, combine flour, baking powder, baking soda and salt; set aside. In large bowl, beat melted butter, granulated sugar and brown sugar until blended. Beat in eggs, one at a time, then bananas and brandy extract. Beat in flour mixture gradually just until blended. Fill muffin cups about 3/4 full.
• Bake 25 to 30 minutes or until golden brown. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely before frosting, about 30 minutes.
• Make Maple Buttercream Frosting. In medium bowl, beat butter and powdered sugar until blended. Beat in remaining frosting ingredients until smooth. Frost cupcakes; garnish each with a drizzle of syrup, then sprinkle with bacon.