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

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

Ingredients

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

Directions

  • 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.

Notes










Tips

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.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.