Elvis Cupcakes
Banana Cupcakes:
3 large bananas, mashed
2 tablespoons lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 cup butter, softened
2 1/4 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
Peanut Butter Maple Frosting:
1/2 cup smooth peanut butter
1 stick (1/2 cup) salted butter, slightly softened
2 teaspoons maple extract
3 cups powdered sugar
Vanilla Bean Marshmallow:
5 large egg whites
1 1/2 cups sugar
1 teaspoon vanilla bean paste
12 slices bacon, cooked and broken into pieces
Cupcakes:
1. Preheat oven to 350. Line 24 muffin tins with paper liners and set aside.
2. In a small bowl, combine mashed bananas and lemon juice. Set aside. In a separate bowl, combine flour and baking soda.
3. In the bowl of your mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, until combined.
4. Add vanilla to the buttermilk. With your mixer on low speed, add your flour and buttermilk alternately, starting and ending with the flour mixture. Fold in mashed bananas.
5. Fill prepared muffin tins 2/3 full. Bake for about 20 minutes, or until tops spring back when lightly touched. Let cool completely on cooling rack.
Frosting:
1. In the bowl of your mixer, beat butter, peanut butter, and maple extract on medium speed until smooth and combined. With the mixer speed set to LOW, slowly add powdered sugar and beat until just combined. Increase speed to medium high and beat for about a minute, until smooth and fluffy. Frost cupcakes.
Marshmallow:
1. Place egg whites, sugar, and vanilla bean paste in a metal mixing bowl set over a pot of simmering water. Whisk mixture until the sugar completely dissolves, about 10 minutes. Move bowl to your mixer and beat with the whisk attachment at low speed for 5 minutes. Increase speed to high and beat for 5 minutes more. Spoon on top of cupcakes and top with bacon.
Banana Cupcakes:
3 large bananas, mashed
2 tablespoons lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 cup butter, softened
2 1/4 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
Peanut Butter Maple Frosting:
1/2 cup smooth peanut butter
1 stick (1/2 cup) salted butter, slightly softened
2 teaspoons maple extract
3 cups powdered sugar
Vanilla Bean Marshmallow:
5 large egg whites
1 1/2 cups sugar
1 teaspoon vanilla bean paste
12 slices bacon, cooked and broken into pieces
Cupcakes:
1. Preheat oven to 350. Line 24 muffin tins with paper liners and set aside.
2. In a small bowl, combine mashed bananas and lemon juice. Set aside. In a separate bowl, combine flour and baking soda.
3. In the bowl of your mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, until combined.
4. Add vanilla to the buttermilk. With your mixer on low speed, add your flour and buttermilk alternately, starting and ending with the flour mixture. Fold in mashed bananas.
5. Fill prepared muffin tins 2/3 full. Bake for about 20 minutes, or until tops spring back when lightly touched. Let cool completely on cooling rack.
Frosting:
1. In the bowl of your mixer, beat butter, peanut butter, and maple extract on medium speed until smooth and combined. With the mixer speed set to LOW, slowly add powdered sugar and beat until just combined. Increase speed to medium high and beat for about a minute, until smooth and fluffy. Frost cupcakes.
Marshmallow:
1. Place egg whites, sugar, and vanilla bean paste in a metal mixing bowl set over a pot of simmering water. Whisk mixture until the sugar completely dissolves, about 10 minutes. Move bowl to your mixer and beat with the whisk attachment at low speed for 5 minutes. Increase speed to high and beat for 5 minutes more. Spoon on top of cupcakes and top with bacon.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/51430-elvis-cupcakes.html
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