Elvis Cupcakes
January 8: Elvis Presley’s Birthday (1935)
Long live the king! If Elvis Presley sounds like music to your ears, then you ought to try something that appeals to your other senses, like your tastebuds, and eat an Elvis cupcake.
Elvis was famous not only for being the “King of Rock and Roll” but for popularizing his favorite peanut butter, banana and bacon sandwich. An Elvis cupcake is a variation of the Elvis sandwich. Basically it’s a banana muffin with creamy peanut butter frosting topped with caramelized bacon. Sometimes melted chocolate is drizzled on top for an unusual combination of flavors that taste surprisingly delicious.
In fact, the Elvis cupcake is king, too. The royal recipe reigns as a winner in one of the Cupcake War challenges sponsored by the Food Network. We baked our version of Elvis cupcakes in honor of his birthday. And just like the king, they rock!!!
Recipe
For the banana cupcakes
Refer to our blog recipe post for the banana bread ingredients and directions but omit the nuts and divide the batter into 18 muffin cups. Bake in a preheated oven at 350 degrees F for 30 minutes. Let cool on a wire rack.
For the peanut butter frosting
(Adapted from The Cake Mix Doctor by Anne Byrn)
- 1 cup peanut butter (do not use natural)
- ½ cup (1 stick) butter, softened
- 2 teaspoons vanilla
- 2-3 cups powdered sugar, sifted
- 2+ tablespoons milk
Directions
In a large mixing bowl, cream the peanut butter with the butter until smooth. Stir in the vanilla. Gradually add the powdered sugar. Thin with milk for a spreadable consistency. Frost the cupcakes with a spatula or use a pastry bag and tip (we used Wilton 1M) to pipe decorative swirls on top.
For the caramelized bacon
- 4-5 pieces of bacon
- 1 cup brown sugar
Directions
Line a baking pan with foil for easy clean up. In a flat dish, sprinkle the brown sugar. Coat each piece of bacon on both sides with the brown sugar. Lay the bacon in the baking pan side by side. Bake in a preheated oven at 400 degrees F for 15 minutes or until the bacon is cooked through. Be careful not to burn the sugar or bacon. Remove from the oven and transfer the bacon immediately to a sheet of waxed paper. Allow to cool and caramelize. Cut the bacon into smaller pieces. Top each cupcake with a piece of bacon.
For the chocolate drizzle
- ½ cup chocolate chips or 4 ounces/squares of semi-sweet chocolate
Melt the chocolate according to the package directions. Allow the melted chocolate to cool slightly. Fill a plastic zipper top bag with the chocolate and snip a little hole in the corner. Or fill a pastry bag fitted with a small round decorator’s tip. Drizzle the melted chocolate over the cupcakes. Store the cupcakes at room temperature until ready to serve. Yield: 18 cupcakes
Notes
- For a quicker step and more pronounced bacon flavor, sprinkle bacon pieces (found in the salad dressing section of the grocery store) on top of the cupcakes in lieu of garnishing them with caramelized bacon.
- Some people might not be too adventurous in eating caramelized bacon. So top the Elvis cupcakes with a piece of sweetened banana chip instead.
- Chocolate drizzles may be substituted with mini chocolate chips, chocolate jimmies or chocolate shavings.
- The ornament used in the final food photo above is from Islander’s Mommy’s Elvis collection. She is a huge fan of Elvis and has even toured Graceland, Elvis Presley’s home in Tennessee!
HI COOKERY 