Elvis Cupcakes

When I was little, peanut butter and jelly sandwiches were my go to sandwich. The perfect balance of savory and sweet which also makes a great cupcake, Peanut Butter and Jelly Cupcakes. 

It wasn't until I was older that I first had a peanut butter, banana and honey sandwich. And boy it is delicious. So, when I heard about Elvis' famous fried peanut butter, banana, and bacon sandwich I just knew that it would be a great combination of flavors. Because everything is better with bacon, right?

The Elvis Cupcake consists of a Banana Cupcake base, a creamy Peanut Butter Buttercream, and topped with Candied Bacon and Honey. 

Banana Cupcakes
adapted from Yellow Cupcakes
preheat oven to 375 degrees

3/4 cup butter
1/2 cup dark brown sugar

1 cup caster sugar
2-3 ripe bananas

3 eggs

12.5 oz all purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract
1 tsp vanilla bean paste

1/3 cup sour cream
1/3 cup milk
3 tbsp dark rum

1. In a large bowl combine flour, baking powder, and salt. Set aside.
2. Cream butter, banana, and sugars with mixer on medium-high speed until light and fluffy.
3. Add eggs one at a time, mixing well between additions.
4. Add vanillas, sour cream, rum, and milk.
5. Using a wooden spoon, add flour and stir only until incorporated.

Fill liners to 3/4 full. Bake for about 20 minutes or until a tester comes out clean. Makes about 20 cupcakes. Set aside to cool.

Peanut Butter Buttercream

1 cup unsalted butter, at room temperature
2/3 cup creamy peanut butter

3 1/2 cups powdered sugar

3/4 tsp salt

2 tsp vanilla bean paste or extract

4-6 tbsp whipping cream

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, salt, and vanilla. Mix well.
2. Add powdered sugar 1 cup at a time alternating with liquids. Add more cream or powdered sugar to achieve desired consistency.

Fill pastry bag with large tip and frost cupcakes. Top with Candied Bacon and drizzle with honey.