So apparently, little known to me, Elvis ate a lot of bananas with peanut butter. For this reason, banana cupcakes with peanut butter buttercream are fondly known as "the Elvis" and sometimes even the "Fat Elvis." At any rate, for our dinner party about a week ago, I served two desserts - tiramisu and these cupcakes. I used the recipe from Vegan Cupcakes Rule the World for cupcake itself, even though I opted for a non-vegan (yay, butter) frosting this time. The cupcakes were a big hit. I decorated them like little sundaes with sprinkles and a cherry on top. I was originally going to go full-out banana split with some chocolate ganache but honestly that seemed like too much.
Banana Cupcakes (adapted Vegan Cupcakes Rule the World)
1/2 cup pineapple preserves
1/2 cup very ripe banana, mashed
1 1/4 cups all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1/3 cup canola oil
2/3 cup rice milk (I used soy milk)
1 1/2 tsp vanilla extract
1/4 cup chopped dark chocolate
My Peanut Butter Buttercream
1 stick of butter
4 cups confectioner's sugar
1/2 cup creamy peanut butter
Preheat the oven to 350 and line your muffin tins with paper cupcake liners. Mash the bananas. Combine the dry ingredients in a large bowl (the flour, baking powder, salt and sugar). In a separate smaller bowl, whisk together the oil, rice milk, vanilla and mashed banana. Create a well and mix the two sets of ingredients to just combine (don't overmix). Fill the cupcake liners 3/4 full. Top with a teaspoon of the pineapple preserves and the chopped chocolate, Bake for about 20-25 minutes until a toothpick comes out clean. Allow to cool completely. Beat the frosting ingredients in your stand mixer until cream and frost using a frosting bag fitted with a fluted wide tip. Top with chopped nuts, sprinkles and/or a cherry on top. Happy banana peanut butter split! How cute are these?
Posts
it's looks delicious!
ReplyDelete