Elvis Cupcakes Recipes

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ELVIS CUPCAKES



Elvis Cupcakes image

Elvis lives in a cupcake! Our Test Kitchen took the King of Rock's favorite flavors and rolled them into a banana cupcake frosted with peanut butter and kissed by chocolate.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 14

1-1/3 cups mashed ripe bananas (about 3 medium)
1 cup mayonnaise
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
18 milk chocolate kisses
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

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.

Nutrition Facts : Calories 294 calories, Fat 14g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 230mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

ELVIS CUPCAKES



Elvis Cupcakes image

These are yummy! Banana bread cupcakes with peanut butter frosting!!! Came up with these one night when trying to figure out what to do with ripe bananas. You can kick these up a notch by adding cooked crumbled bacon on top instead of salted chopped peanuts.

Provided by AlainaF

Categories     Dessert

Time 50m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup brown sugar
2 large eggs, beaten
2 1/3 cups ripe bananas, mashed
1/2 cup unsalted butter, softened
1 cup peanut butter, creamy
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups powdered sugar
1/3 cup heavy cream
chopped salted peanuts (optional)

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!

Nutrition Facts : Calories 529.6, Fat 29.7, SaturatedFat 13.8, Cholesterol 80.7, Sodium 388.4, Carbohydrate 60.5, Fiber 2.6, Sugar 38.6, Protein 9.2

WINNING CUPCAKE THE KING OF CUPCAKES (ELVIS)



Winning Cupcake The King of Cupcakes (Elvis) image

Provided by Food Network

Time 24m

Yield about 55 mini cupcakes

Number Of Ingredients 21

1 3/4 cups cake flour
1 3/4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons butter
1 1/4 cups sugar
2 extra-large whole eggs
3 large egg yolks
1 1/2 teaspoons vanilla extract
1/2 teaspoon banana extract
1/3 cup vegetable oil
1/3 cup buttermilk, shaken
1 large, overripe banana, mashed
Peanut Butter Frosting, recipe follows
Chocolate Coating, recipe follows
8 tablespoons unsalted sweet cream butter, softened
2 cups smooth peanut butter
2 cups powdered sugar, well sifted
2 to 4 tablespoons cream, as needed
2 cups semisweet chocolate chips
3 tablespoons vegetable oil

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



Elvis Cupcakes image

Make and share this Elvis Cupcakes recipe from Food.com.

Provided by JLBurnell

Categories     Dessert

Time 50m

Yield 1 1/2 dozen, 16 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mayonnaise
1 1/3 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
18 milk chocolate Hershey chocolate kisses
1/3 cup creamy peanut butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
3 -4 tablespoons milk
milk chocolate chips (optional)

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).

Nutrition Facts : Calories 281.3, Fat 9.4, SaturatedFat 2.1, Cholesterol 5.4, Sodium 286.4, Carbohydrate 46.8, Fiber 1.2, Sugar 29.7, Protein 3.7

VEGAN ELVIS CUPCAKES



Vegan Elvis Cupcakes image

This recipe came from Vegan Cupcakes Take Over The World, but I made a small modification with the frosting (using much less, trust me, it doesn't need much). No one will believe you when you tell them they're vegan. The cupcakes taste like moist banana bread. Double frosting recipe to create cupcakes like the ones in the photo. My favorite vegan margarines to use for baking include Earth Balance and Nucoa (in the tub, although it's been impossible to find lately).

Provided by danakscully64

Categories     Dessert

Time 30m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 16

1/2 cup mashed banana (over ripe)
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/3 cup canola oil or 1/3 cup vegetable oil
2/3 cup rice milk or 2/3 cup soymilk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 cup margarine, softened
2 tablespoons shortening
1/3 cup creamy peanut butter
1 1/2 teaspoons vanilla extract
1 1/4 cups powdered sugar, sifted
1 -2 tablespoon soymilk

Steps:

  • Cake:.
  • Preheat your oven to 350 degrees and line your pan with paper liners.
  • Throw your mashed banana in a blender or or just smash it into oblivious with a fork. Just try to get the lumps out.
  • Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well.
  • In a smaller bowl, whisk together the oil, soy or rice milk, vanilla extract, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, but don�t over mix or you�ll get tough cupcakes. Small lumps are fine. Fill liners 2/3 full. Bake 20-22 minutes or until a toothpick comes out clean. Cool completely before frosting.
  • Frosting:.
  • With an electric mixer, cream together margarine and shortening until smooth. Add peanut butter and vanilla, beat until very smooth. Beat in confectioners sugar, mixture will be very stiff (You may need to add an extra 1/8 cup confectioners sugar). Dribble in soy milk a little at a time, beating continuously until frosting is pale and fluffy.

Nutrition Facts : Calories 288.5, Fat 13.9, SaturatedFat 2.2, Sodium 209.9, Carbohydrate 38.8, Fiber 1, Sugar 26.8, Protein 3.3

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