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 recipe.
Fat Elvis Cupcakes
Makes 18 regular sized cupcakes
2 cups Cake flour
1 1/2 cup Sugar
4 tsp Baking powder
1 tsp Salt
1 small (3.5oz) box Instant vanilla or banana pudding mix*
3/4 cup Water
1 cup Pureed bananas
1 cup Butter, melted
1 Tbsp Pure vanilla extract
1 batch Swiss Meringue buttercream
1/2 cup peanut butter
1 cup chocolate chips, melted and cooled to almost room temperature
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 either 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 used a 4B, large star tip. Fill the other two bags with one each of the two frosting flavors. 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.
* I use vanilla pudding with this, as I prefer to see it only as a moisture ingredient… however, feel free to substitute banana pudding mix for an even more intense flavor.
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