Day 25: Elvis has left the Building Cupcakes
Sticking with the theme of the King from yesterday, I decided Banana Cupcakes with Chocolate Peanut Butter Frosting were a good way to start winding down this baking extravaganza. I’m feeling a bit over sugared, buttered and frosted from all of this, but why not go out in flames. or an ambulance.
You should probably listen to Elvis while making these. They’ll taste better.
Cupcakes adapted from epicurious
Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
Chocolate Peanut Butter Frosting
- My own creation
- 1/4 cup unsalted butter
- 3 oz unsweetened chocolate, melted
- 1/4 cup creamy peanut butter
- 1-2 cups powdered sugar
Cream the butter until fluffy. Beat in the melted chocolate. Begin to add the powdered sugar and mix well. Lastly, add the peanut butter and beat until fluffy.
More frosting is better than less on this one.