For the first day of the semester, I brought in cupcakes. But, confession time: I had planned to bring them in for the day everyone moved tables a couple weeks ago. I didn’t get it done, because sometimes I don’t get things done on my timeline. We moved tables on January 8 – Elvis’s birthday. Most people might not know about it, but I know this day well because it’s also my sister’s birthday. But, since I had previously purchased all of the supplies to make the cupcakes, I decided to make them for the first day of the semester, wedged between different new student orientation events and preparing to leave for Colorado.
I loved that they turned out as well as they did. These banana-based cupcakes, with peanut butter frosting, and a little bacon garnish were a pinterest non-fail. I searched on the internet and found the recipe on the The Domestic Rebel site. I followed the directions to a t with one minor change. I made a batch that was gluten-free for some of my colleagues who are gluten intolerant. In that batch, I did not add the pudding because I was not sure if pudding was usually gluten-free.
My close up photo was before I got annoyed with the pastry-bag I was using, but not all of them looked as pretty, since I switched to using a knife to apply it. I also caramelized the bacon using a method I found on the internet, so that made them a little bit different.
Recipe: Elvis Cupcakes
- 1 box yellow cake mix
- 1 cup (about 2 medium) bananas, mashed
- ½ cup water
- ¼ cup oil
- 3 eggs
- 1 small box instant banana pudding mix
Peanut Butter Frosting:
- 1 stick butter, softened
- ½ cup smooth peanut butter
- 1 tsp vanilla extract
- About 5 cups powdered sugar
- Thick cut bacon
- Brown sugar
- Preheat your oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners and set aside.
- In a large bowl, combine the cake mix, mashed bananas, water, oil and eggs with a mixer for 2 minutes. Stir in the pudding mix to combine. Portion the batter evenly among the muffin tins, about ⅔ full, and bake for approx. 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
- For the frosting: In the bowl of a stand mixer, beat together the softened butter, peanut butter and vanilla until creamy and smooth, about a minute. Gradually add the powdered sugar, about a cup at a time, until light and fluffy. If needed, use a teaspoon of milk to thin the frosting out if it becomes too thick (I made a double batch and ended up using about 1/3 c milk to get it to the consistency I was seeking).