Elvis Cupcakes

17 ingredients
11 steps

Ingredients

  • 12 cup very ripe banana, mashed well
  • 1 14 cups all-purpose flour
  • 14 teaspoon baking soda
  • 1 teaspoon baking powder
  • 12 teaspoon salt
  • 34 cup granulated sugar
  • 13 cup canola oil
  • 23 cup milk
  • 1 12 teaspoons vanilla extract
  • 12 teaspoon almond extract
  • 14 cup margarine, softened
  • 2 tablespoons shortening
  • 13 cup creamy peanut butter
  • 1 tablespoon molasses (optional)
  • 1 12 teaspoons vanilla extract
  • 1 14 cups confectioners' sugar
  • 1 -2 tablespoon milk

Directions

  1. 1
    Preheat oven to 350F Line muffin pan with paper liners.
  2. 2
    Sift the flour, baking soda, baking powder, salt and sugar in a large bowl and mix.
  3. 3
    In a separate, smaller bowl, whisk together the oil, milk, vanilla, almond extract, and mashed banana.
  4. 4
    Create a well in the dry ingredients and fold in wet ingredients, mixing to just combine - don't over-mix.
  5. 5
    Fill liners two-thirds full.
  6. 6
    Bake for 20-22 minutes until a tester comes out clean.
  7. 7
    Cool completely on wire rack before frosting.
  8. 8
    With electric handheld mixer, cream together margarine and shortening at medium speed until smooth.
  9. 9
    Add peanut butter, molasses, and vanilla, and beat until very smooth, 2 to 3 minutes.
  10. 10
    Beat in sugar; mixture will be very stiff.
  11. 11
    Dribble in milk a little at a time, beating continuously until frosting is pale tan and very fluffy.

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