Mini Elvis Cupcakes Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
• Sift flour, baking powder, and salt into a bowl.
• Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
• Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.

Steps:

• Preheat oven to 350 degrees.
• Spray a muffin pan with cooking spray and set aside.
• In a large bowl, combine flour, soda and salt.
• In another bowl, cream together 1/2 cup butter and brown sugar.
• Stir in eggs and mashed bananas until well mixed.
• Stir banana mixture into flour mixture, stirring only until moistened and combined, try not to over-mix.
• Fill each muffin cup 2/3 way full with batter, and bake in oven for 30-45 minutes, or until a toothpick inserted into center comes out clean.
• You may have leftover batter, you can either make more cupcakes or pour it into a greased loaf pan for banana bread, and top with brown sugar mixed with butter, and bake until done.
• When cupcakes are done, let cool in pan for 10 minutes, then remove and cool completely before frosting.
• For the peanut butter frosting, cream together the stick of butter and peanut butter with an electric mixer.
• Add the vanilla and salt, continue beating.
• Add the powdered sugar and beat until mixed, then slowly add the heavy cream and blend until creamy. You may need to add more cream depending on your desired consistency.
• Frost cupcakes, then sprinkle chopped peanuts on top and enjoy!

Steps:

• 1. Although there are many components to this recipe, it's rather easy and fun to put together. Pre heat oven to 350 degrees and line mini cupcake tins with paper liners and lightly mist with cooking spray. In medium size bowl combine flour, baking powder and salt. Mix with a spoon or fork to combine. Set aside.
• 2. In small bowl mash bananas and add sour cream. Mix well and set aside. Using an electric hand or stand mixer beat butter, oil and Splenda until incorporated (about 3-5 minutes). Add eggs, egg white and vanilla. Mix until combined. Add half the dry ingredients and mix until almost incorporated. Now add the creamy banana mixture and gently fold into batter. Add the rest of the dry ingredients, mix until incorporated and spoon into lined mini cupcake pans. Bake 18 to 20 minutes, remove from oven and let cool.
• 3. After the cupcakes have cooled about 30-40 minutes, get ready to do a little surgery. With small paring knife, cut a 1/2 inch conical circle in the middle of the top of the cupcakes to make a well.
• 4. Pull out the little coned plug and set it aside. You won't be using these again so feel free to munch on them while you're finishing the rest of the cupcakes.
• 5. Fill each hole with peanut butter and set these little darlings aside and get ready to make the frosting and candied bacon.
• 6. To make the bacon, dredge both sides of bacon slices in the Splenda Brown Sugar Blend. Place on foil lined baking sheet and bake 10 minutes in 350 degree oven. Turn and bake another 6-8 minutes. I checked my oven every 2 minutes because you don't want this important part of your dessert to be burned. Place cooked bacon on plate to cool. Do not put on papertowels as I'm used to doing with bacon, or it will stick! Chop bacon in chunks or in small crumbles. I couldn't decide, so went with both.
• 7. Set chopped bacon aside and make the simple frosting. In large bowl combine cream cheese, butter, peanut butter and vanilla extract. Mix until combined. Add the confectioner's sugar, mix again and get ready to top the cupcakes. Take a dollop of your frosting (approx 1 T) and place atop your peanut butter filled banana cupcke. You can fancy this up with a piping bag, but I haven't mastered this yet. Plus Elvis would like it free form I believe. Now sprinkle on your candied bacon bits.
• 8. Or insert a larger slice of candied bacon to the frosting and let it shine alone on top. Either way you serve these I think you'll be pleased. I brought them to work today and they were gobbled up in no time.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• Make 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.
• Bake 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.
• Make 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.

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
• Sift together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla and banana extracts. Stir in the vegetable oil. Beat in the flour mixture, alternating with the buttermilk. Fold in the mashed banana.
• Fill the cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to10 minutes. Cool completely, and then frost with Peanut Butter Frosting and dip in Chocolate Coating and enjoy!
• Beat together the butter and peanut butter until smooth and combined. Blend in the powdered sugar. Add the cream, 1 tablespoon at a time, if the frosting is too thick.
• Melt together the chocolate chips and vegetable oil in the microwave until completely melted.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
• Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes. Add egg and beat until just combined. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.
• Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick or skewer inserted in centers comes out clean, about 15 minutes. Invert cupcakes onto a rack and cool completely.
• For each color, transfer 1/4 cup buttercream to a separate small bowl and tint with food coloring (if using), then frost tops of cupcakes.
• *Wilton Paste Food Coloring available at wilton.com.

Steps:

• Cake:.
• Preheat your oven to 350 degrees and line your pan with paper liners.
• Throw your mashed banana in a blender or or just smash it into oblivious with a fork. Just try to get the lumps out.
• Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well.
• In a smaller bowl, whisk together the oil, soy or rice milk, vanilla extract, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, but don�t over mix or you�ll get tough cupcakes. Small lumps are fine. Fill liners 2/3 full. Bake 20-22 minutes or until a toothpick comes out clean. Cool completely before frosting.
• Frosting:.
• With an electric mixer, cream together margarine and shortening until smooth. Add peanut butter and vanilla, beat until very smooth. Beat in confectioners sugar, mixture will be very stiff (You may need to add an extra 1/8 cup confectioners sugar). Dribble in soy milk a little at a time, beating continuously until frosting is pale and fluffy.