Make and share this Elvis Cupcakes recipe from Food.com.
Provided by JLBurnell
Categories Dessert
Time 50m
Yield 1 1/2 dozen, 16 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the mayonnaise, bananas and vanilla; stir into dry ingredients just until combined.
- Spoon 1 tablespoon of batter into each paper-lined muffin cup. Top each with a chocolate kiss, pointed side down. Fill cups two-thirds full with remaining batter.
- Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a bowl, combine the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost cupcakes. Garnish with chocolate chips if desired.
- *** PEANUT BUTTER FROSTING:.
- 1/3 cup creamy peanut butter.
- 2 cups confectioners' sugar.
- 1 teaspoon vanilla extract.
- 3 to 4 tablespoons milk.
- Milk chocolate chips, (optional).
Nutrition Facts : Calories 281.3, Fat 9.4, SaturatedFat 2.1, Cholesterol 5.4, Sodium 286.4, Carbohydrate 46.8, Fiber 1.2, Sugar 29.7, Protein 3.7
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