Elvis Has Died And Gone To Heaven Cupcakes Recipes

Steps:

• In a small bowl, combine the bananas, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, baking soda and salt; gradually beat into banana mixture until blended., 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 inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost cupcakes. Garnish with chocolate chips if desired.

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:

• 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:

• Preheat oven to 350°F.
• Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
• Dust with flour and shake out excess.
• In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
• Add buttermilk, brown sugar, eggs, oil and vanilla.
• Beat on medium speed for 2 minutes.
• Whisk in coffee until well blended.
• Pour into the prepared pan.
• Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
• Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
• Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
• Set the cake on a serving plate and drizzle the icing over the top.