Monday, November 10, 2008
Today is Rachel from Cupcakes Take the Cake's birthday! And in honor of Rachel I decided to make her some Elvis Cupcakes this weekend...
Mmm. I've heard of people making "Elvis cupcakes" and though I've never tasted one myself, I was intrigued. Being a fan of the Elvis sandwich from Peanut Butter and Company, I headed to the kitchen with some bacon and a dream. There are a few Elvis cupcakes recipes out there but not all of them had what I consider the essential ingredients. Must have peanut butter, banana, AND bacon. I decided to go with a banana cupcake base, a peanut butter buttercream (of the Swiss variety) and top it with honeyed bacon "sprinkles."
Here's the recipe...
Makes 18 standard sized cupcakes
1 1/2 cups all-purpose flour (spooned and leveled)
1/2 cup light brown sugar
1/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas)
2 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Line a couple standard muffin pans with 18 paper liners.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt.
In a medium bowl mix melted butter, mashed bananas, eggs, and vanilla.
Fold wet banana mixture into flour mixture. Be careful not to overmix.
Spoon batter into muffin cups so they are about 2/3 full
Bake 20 to 25 minutes in the center of the oven or until a toothpick inserted into middle of the cupcake comes out clean.
Cool cupcakes in the pan for 2 minutes then remove to cool completely on a wire rack.
Once completely cooled, dollop Peanut Butter Buttercream on top of cupcakes. Before serving garnish with bacon "sprinkles" and drizzle with honey, if desired.
Peanut Butter Buttercream Frosting:
1 cup granulated sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
1/2 cup creamy peanut butter (I used PB & Co's Smooth Operator)
2 teaspoon pure vanilla extract
Add sugar and egg whites and whisk together in a mixer bowl or another large heatproof bowl.
Place the bowl over a pan of simmering water. Whisking constantly until it feels hot to the touch and the sugar has dissolved (generally about 3 minutes).
Using the whisk attachment on a stand mixer or with a hand mixer, beat the mixture at medium speed until it is cool, about 5 minutes. (at this point my mixture looked more milky white and shiny).
Switch to the paddle attachment and add the butter a stick at a time, beating until smooth with each addition. Once you've added all of the butter, beat the buttercream on medium-high speed until it is thick and smooth, 6-10 minutes. Once it has reached a thickened state add in the peanut butter 1/4 a cup at a time. Don't freak out if your buttercream curdles or separates, keep beating and it will come together again.
If you aren't ready to use the buttercream immediately, place it in the refrigerator with a piece of plasticwrap pressed firmly against it. When you are ready to use the buttercream if it's been refrigerated, you'll need to get it up to room temperature then beat by hand. Don't try to beat it with a paddle attachment right out of an extremely cold refrigerator. The buttercream will separate and you will be sad. Take it from one who knows. You can freeze any extra buttercream to use later.
4-5 strips of good quality bacon
2 tablespoons of honey
In a medium frying pan cook bacon until it's nicely done (not too crisp, but definitely not floppy).
Using tongs remove bacon from pan and place on a paper towel cover plate.
Blot excess grease.
When cooled dice bacon with a large knife.
Drain excess grease from frying pan and add honey.
Return pan to medium low heat. When honey begins to bubble slightly toss in bacon for about a minute or until it achieves a candy sheen.
Remove from heat and pour mixture on glass plate to cool (spreading it as evenly as possible).
When mixture is cool, chop into "bacon bits" and garnish cupcakes.
Enjoy with a tall glass of cold milk and your favorite Elvis album!