I would say I was bit unsure about the banana frosting but Jason assured that it would be delicious… He is my cupcake combination genius…
I wasn’t aware of this Elvis cupcake, which is banana cupcake and peanut butter buttercream frosting before. Once I read about it I wanted to name this the upside down Elvis cupcake đŸ˜€
Ingredients
Cupcakes
(Makes about 10 cupcakes)
- Cake flour – 110gm
- Eggs – 2 large
- Butter – 100 gm
- Sugar – 100gm
- Smooth peanut butter – 75gm
- Baking powder – 1 teaspoon
- Vanilla extract – 1 teaspoon
- Buttermilk – 120ml
Banana buttercream frosting
- Butter – 100gm
- Icing sugar – 150-175gm
- Vanilla extract – 1/2 teaspoon
- Bananas -2 or banana purée – 3 tablespoons
Peanutbutter cupcake
- Preheat the oven to about 190 degrees Celsius and line the muffin tin with cupcake liners.
- Cream the butter until light and fluffy and beat in the sugar to resemble wet sand.
- Beat in one egg at a time until fluffy.
- Add the baking powder and vanilla extract.
- Add the flour and peanut butter in alternating batches and combine well.
- Beat in the buttermilk.
- The batter is beautifully smooth and luscious.
- Using a large icecream scoop, scoop in one scoop of batter in each cupcake liner.
- Bake for about 20-25 minutes. Check from about 18 minutes, check with a tooth pick to see if baked properly
Those babies look amazing when they were out of the oven and smelled and tasted really delicious.
Banana buttercream frosting
- Cut the bananas into pieces and blend it in an electric mixer. Use about 3 tablespoons for the buttercream.
- Cream the butter until light, fluffy and pale using an electric blender.
- Beat in a small batch of the icing sugar with the butter.
- Add the banana purée and vanilla.
- Add another batch of icing sugar and beat. Add in more icing sugar as required for the right consistency to pipe.
I garnished it with some sanding sugar on top!
Happy Baking
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