Fat Elvis Cupcakes
This past weekend, I had to bring something to an author’s picnic that Minnesota Historical Society Press – the publisher of Sweet Corn Spectacular was putting on. Being kind of corned out at the moment, I decided to bring something other than the delicious corn-filled foods I’d been talking to the media about for the past few weeks.
Inspired by the excitement that one of my friends was expressing over this particular cupcake flavour, I decided make a blast from my past – Fat Elvis Cupcakes. This is an amazing flavour combination: a moist banana cake, combined with both peanut butter and chocolate Swiss meringue buttercream!
It was a popular flavour on my cake menu back in the day, done up as cupcakes and sold at farmer’s markets, and it’s been popular with those who have copies of “Evil Cake Overlord“, where it was also featured.
It went over so insanely well at the picnic – I’d almost forgotten how wild people get about that flavour! I’d also forgotten that Swiss Meringue Buttercream still isn’t widely known about / used here in Minneapolis, so it was a lot of fun exposing people to it, once again. It’s creamy and smooth and perfect – nothing at all like heavier, gritty American buttercream.
Normally, this is done as a torte, with alternating layers of frosting. As a cupcake, I’ve always loved to swirl the two frostings together, for flavour AND appearance. Aren’t they gorgeous? I figure it’s about time I blogged the Fat Elvis cupcakes recipe.
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|Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!
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