Elvis-Has-Died-and-Gone-to-Heaven Cupcakes
Cate O'Malley
Created Jan 16, 2012
Elvis would have never left the building if these banana cupcakes were on the menu. We topped them with maple buttercream frosting, drizzled with syrup and sprinkled with chopped bacon. The King would approve.
Elvis-Has-Died-and-Gone-to-Heaven Cupcakes
- Prep Time 25 min
- Total 60 min
- Servings 12
- Ingredients 17
Ingredients
Banana Cupcakes
- 1 cup plus 2 tablespoons Gold Medal™ all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 eggs
- 2 cups mashed very ripe bananas (4 medium)
- 1 teaspoon brandy extract
Maple Buttercream Frosting
- 1/2 cup butter, softened
- 2 1/2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon real maple syrup
- 1/2 teaspoon vanilla
Garnish
- Real maple syrup
- 4 to 5 slices bacon, crisply cooked, crumbled
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
-
Step2Make 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.
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Step3Bake 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.
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Step4Make 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.
Nutrition
Nutrition Facts are not available for this recipe
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