By Marie Porter – Celebration Generation
Fat Elvis Cupcakes are an amazing flavour combination: a moist banana cake, combined with both peanut butter and chocolate Swiss meringue buttercream!
Fat Elvis Cupcakes
Preheat oven to 350°F. Prepare cupcake pan with cupcake papers, or spray with nonstick baking spray (I prefer liners)
Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add pureed bananas, melted butter and vanilla to the mix, mixing on medium speed until smooth.
Divide batter among prepared cupcake pans. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 20-22 minutes.
Allow to cool to room temperature
Prepare swiss meringue buttercream, divide into two equal portions. Beat peanut butter into one portion until fully incorporated and smooth. Beat melted and cooled chocolate into the other portion.
Have 3 large frosting bags on hand. Fit one with a large coupler set and tip of your choice – I used a 4B, large star tip. Fill the other two bags with one each of the two frosting flavours. I like to tie them off with a little bit of twine, as it keeps things cleaner.
I filled them a bit more full than you really should – I was making a double batch!
Cut about 3/4″ off the end of the two frosting bags and CAREFULLY insert them into the third frosting bag, so that the two open tips insert almost all the way into the coupler (NOT all the way into the tip, though!)
Be gentle, you don’t want to squeeze frosting out of one or both of those bags yet!
Use the frosting bag as you normally would, piping a swirl of frosting on top of each cupcake.
Ingredients
Directions
Preheat oven to 350°F. Prepare cupcake pan with cupcake papers, or spray with nonstick baking spray (I prefer liners)
Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add pureed bananas, melted butter and vanilla to the mix, mixing on medium speed until smooth.
Divide batter among prepared cupcake pans. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 20-22 minutes.
Allow to cool to room temperature
Prepare swiss meringue buttercream, divide into two equal portions. Beat peanut butter into one portion until fully incorporated and smooth. Beat melted and cooled chocolate into the other portion.
Have 3 large frosting bags on hand. Fit one with a large coupler set and tip of your choice – I used a 4B, large star tip. Fill the other two bags with one each of the two frosting flavours. I like to tie them off with a little bit of twine, as it keeps things cleaner.
I filled them a bit more full than you really should – I was making a double batch!
Cut about 3/4″ off the end of the two frosting bags and CAREFULLY insert them into the third frosting bag, so that the two open tips insert almost all the way into the coupler (NOT all the way into the tip, though!)
Be gentle, you don’t want to squeeze frosting out of one or both of those bags yet!
Use the frosting bag as you normally would, piping a swirl of frosting on top of each cupcake.
RSPCA Cupcake Day
To help support RSCPA Cupcake Day, we have a fundraising page where you can track our progress, and if possible, donate some much-needed money to support animals in need.
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