Elvis Cupcakes
I came across this recipe online, and as soon as I saw it- I KNEW I had to write it down.
MAKE IT SHINE! ADD YOUR PHOTO
2
People talking
READY IN: 50mins
SERVES: 16
YIELD: 1 1/2 dozen
UNITS: US
INGREDIENTS
Nutrition- 2cups all-purpose flour
- 3⁄4cup sugar
- 1teaspoon baking soda
- 1⁄2teaspoon salt
- 1cup mayonnaise
- 1 1⁄3
- 1teaspoon vanilla extract
- 18milk chocolate Hershey chocolate kisses
then top with peanut butter frosting (see directions)
- 1⁄3
- 2cups confectioners' sugar
- 1teaspoon vanilla extract
- 3 -4tablespoons milk
- milk chocolate chips (optional)
Advertisement
DIRECTIONS
- 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).
Advertisement