Elvis Cupcakes

Oct 21 2012

by Grace Mannon


Southern Recipe Posted by Grace Mannon.

As you might imagine, I make many, many treats for my friends, family, neighbors, and co-workers, and some are outright experiments. All are appreciated, but a rare few inspire hugs, squeals of delight, and requests for more. These cupcakes fall into that category. If I had any idea that simply including bacon in one of my creations would generate such a positive response, I would’ve done it much sooner.

So, what are they? Well, I’ll tell ya. Elvis Presley reportedly loved a sandwich made with bananas, peanut butter, and bacon, so that was my inspiration here. Banana cupcakes were filled with a fluffy and decadent peanut butter mousse and topped with smooth vanilla buttercream frosting. The finishing touch was a generous sprinkling of crispy bacon.

I think most people would love these, even if salty and sweet isn’t their thing. While the bacon is undeniably salty, it’s not overwhelming. Plus, the crunch is terrific. In the words of Mr. Presley:

A little less conversation, a little more action please
All this aggravation ain’t satisfactioning me
A little more bite…{of cupcake! Posthaste!}

The King’s Cupcakes
(makes 28!)

Banana cupcakes:
3 cups cake flour, sifted
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
6 ounces unsalted butter, softened
1-1/2 cups brown sugar, tightly packed
3 large eggs
4 very ripe large bananas, mashed (about 2 cups)
3/4 cup buttermilk
1 teaspoon vanilla extract

Peanut butter mousse:
1/2 cup smooth peanut butter
1/4 cup brown sugar, tightly packed
Pinch of salt
1 cup chilled heavy whipping cream, divided
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Vanilla buttercream frosting:
1/2 cup butter, room temperature
2 teaspoons vanilla extract
2-3 tablespoons milk, room temperature
2-3 cups powdered sugar, sifted

5-6 slices bacon, more or less, as suits your bacon needs, cooked crispy and chopped

To make the cupcakes, first preheat the oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking soda, baking powder, salt, and cinnamon in a large bowl. In another bowl, whisk together bananas, buttermilk, and vanilla.
Cream the butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add the dry ingredients to the butter mixture in 3 additions, alternating with the banana mixture and ending with dry, making sure to scrape the sides of the bowl. Divide batter among muffin cups, filling each 3/4 full. Bake until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

To prepare the mousse, using an electric mixer, beat peanut butter, brown sugar, and coarse salt in medium bowl to blend. With mixer running, gradually beat in 1/4 cup cream. Add another 1/4 cup cream and beat just to blend. Beat remaining 1/2 cup cream, sugar, and vanilla in another medium bowl until peaks form; fold into peanut butter mixture in 3 additions. Chill until ready to use.
To make the frosting, beat the butter with an electric mixer for a few minutes. Add the vanilla and milk and briefly blend. Add the powdered sugar gradually until the frosting is thick enough to spread easily. If the frosting is too dry, add additional milk until the desired consistency is reached.
To fill the cupcakes, carve out a cone-shaped hole (and immediately eat the cone)(after plopping on some frosting, of course) and carefully squirt or spoon the peanut butter mousse inside. Apply frosting generously to cupcakes, sprinkle the tops with the chopped bacon, and devour.
Note: The longer these go uneaten, the soggier the bacon gets. However, I don’t think they’ll go uneaten for long!

Enjoy this southern recipe in this collection of our southern cuisine – let’s gather the best southern food ideas for The Southern Coterie cookbook.


Grace Mannon View More Blog Posts from this Author

You've heard it before--American by birth, Southern by the grace of God. Prepare to laugh at me and with me as I make a mess in my kitchen.

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