Elvis Cupcakes
- Ready In:
- 30mins
- Ingredients:
- 17
- Yields:
-
12 Cupcakes
- Serves:
- 12
ingredients
- 1⁄2 cup very ripe banana, mashed well
- 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
- 2⁄3 cup milk
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 teaspoon almond extract
-
Peanut Buttercream Frosting
- 1⁄4 cup margarine, softened
- 2 tablespoons shortening
- 1⁄3 cup creamy peanut butter
- 1 tablespoon molasses (optional)
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄4 cups confectioners' sugar
- 1 -2 tablespoon milk
directions
- Preheat oven to 350°F Line muffin pan with paper liners.
- Sift the flour, baking soda, baking powder, salt and sugar in a large bowl and mix. In a separate, smaller bowl, whisk together the oil, milk, vanilla, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, mixing to just combine - don't over-mix.
- Fill liners two-thirds full. Bake for 20-22 minutes until a tester comes out clean. Cool completely on wire rack before frosting.
- With electric handheld mixer, cream together margarine and shortening at medium speed until smooth. Add peanut butter, molasses, and vanilla, and beat until very smooth, 2 to 3 minutes. Beat in sugar; mixture will be very stiff. Dribble in milk a little at a time, beating continuously until frosting is pale tan and very fluffy.
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