Tuesday, January 08, 2013

For Elvis: Banana Cupcakes with Peanut Butter Frosting

I come by my celebrity boyfriend fetish naturally.
My mom called dibs on this handsome devil a LONG time ago.

Today is Elvis' birthday. AND...this weekend I was playing around with a cupcake recipe and realized my final creation was perfect for the occasion.

Behold the Banana Cupcake with Peanut Butter Frosting:


Pretty.  It's also really tasty, more of a "muffiny" cake than a "cake" cake, but still pretty nummy.  The recipe follows, a combination of my Super Special Vanilla to End All Vanilla Cupcakes cupcake recipe and a Banana Cupcake recipe I found online.  (Well, technically, the banana was the only thing I really took from that recipe.  The rest I ad-libbed.  I fly by the seat of my pants like that. When I wear pants.)

This is what Elvis would look like eating this cupcake.
Banana Cupcakes
Ingredients:
  • 1 3/4 cup flour 
  • 1-1/2 tsp baking powder 
  • 1/2 tsp baking soda 
  • 1/2 tsp salt 
  • 1 stick butter, room temperature 
  • 1/2 cup granulated sugar 
  • 1/2 cup light brown sugar, lightly packed
  • 2 eggs 
  • 1 T vanilla 
  • 1/3 cup sour cream 
  • 1/4 cup vegetable oil
  • 1 cup mashed ripe bananas (approx 3 bananas)
Directions:
  1. Preheat oven to 350 F.
  2. Combine sugars, flour, baking powder, baking soda and salt in a medium bowl.
  3. Add stick of butter and mix on medium speed.  (I use a hand mixer).  The texture will be "crumbly".
  4. In a small bowl, whisk together eggs, sour cream, oil and vanilla.
  5. Add the egg mixture to the flour mixture and beat on medium speed until just combined. Don't overmix!
  6.  Add the mashed banana and stir to combine (you could mix again, but be careful not to overmix. You'll just create air pockets!)
  7. Fill cupcake liners just over 1/2 full.
  8. Bake in 350 F oven.  Test at 14 minutes with a toothpick (they are done when the toothpick comes out clean).  Don't overbake!  They should not be a golden brown on top. They'll be too dry (unless you like a dry cupcake).  If the toothpick still has wet batter, test again in 2 minutes.
  9. Remove cupcakes to a wire rack to cool. 

Peanut  Butter Frosting
Ingredients: 
  • 1 cup creamy peanut butter
  • 1-1/2 sticks butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1-2 cups  powdered (confectioner's) sugar
  • 1/3 cup heavy cream

Directions:
Combine the first 5 ingredients in a medium bowl and mix on medium until creamy.   Add in the heavy cream and beat on high until light and fluffy.

My mom wishes that mirror was her face. Just sayin.
I used a 1M tip to pipe the frosting in a pretty swirl, and sprinkled a little clear sugar glitter over the tops because I like swag, even on my cupcakes.

Keep these babies in the fridge, the icing is butter and cream-laden.  And also totally lickable.

Just like Elvis.

My mom wishes she was on the receiving end of this smolder.

Happy Birthday to the King!

2 comments:

  1. Your mom. There, I said it.

    ReplyDelete
  2. I never thought of Elvis as lickable before...... I can see that.
    The cupcakes looks delicious.

    ReplyDelete