Elvis-Has-Died-and-Gone-to-Heaven Cupcakes

Elvis would have never left the building if these banana cupcakes were on the menu. We topped them with maple buttercream frosting, drizzled with syrup and sprinkled with chopped bacon. The King would approve.

  • Prep Time 25 min
  • Total Time 60 min
  • Servings 12

Ingredients

Banana Cupcakes

1
cup plus 2 tablespoons Gold Medal™ all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
cup butter, melted
1/4
cup granulated sugar
1/4
cup packed brown sugar
2
eggs
2
cups mashed very ripe bananas (4 medium)
1
teaspoon brandy extract

Maple Buttercream Frosting

1/2
cup butter, softened
2 1/2
cups powdered sugar
3
tablespoons milk
1
tablespoon real maple syrup
1/2
teaspoon vanilla

Garnish

Real maple syrup
4
to 5 slices bacon, crisply cooked, crumbled

  • 1 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2 Make Banana Cupcakes. In medium bowl, combine flour, baking powder, baking soda and salt; set aside. In large bowl, beat melted butter, granulated sugar and brown sugar until blended. Beat in eggs, one at a time, then bananas and brandy extract. Beat in flour mixture gradually just until blended. Fill muffin cups about 3/4 full.
  • 3 Bake 25 to 30 minutes or until golden brown. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely before frosting, about 30 minutes.
  • 4 Make Maple Buttercream Frosting. In medium bowl, beat butter and powdered sugar until blended. Beat in remaining frosting ingredients until smooth. Frost cupcakes; garnish each with a drizzle of syrup, then sprinkle with bacon.

Expert Tips

Drizzle the syrup slowly on top of the cupcakes. Because it tends to be a bit thin, it will drip quickly and easily.

As a substitute for the crispy bacon, try caramelizing sliced banana pieces over low heat with a little bit of brown sugar.