Best Vegan Elvis Cupcakes Recipes

ELVIS CUPCAKES

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).

ELVIS CUPCAKES

Steps:

• In a small bowl, combine the bananas, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, baking soda and salt; gradually beat into banana mixture until blended., 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 inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost cupcakes. Garnish with chocolate chips if desired.

ELVIS CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Spray a muffin pan with cooking spray and set aside.
• In a large bowl, combine flour, soda and salt.
• In another bowl, cream together 1/2 cup butter and brown sugar.
• Stir in eggs and mashed bananas until well mixed.
• Stir banana mixture into flour mixture, stirring only until moistened and combined, try not to over-mix.
• Fill each muffin cup 2/3 way full with batter, and bake in oven for 30-45 minutes, or until a toothpick inserted into center comes out clean.
• You may have leftover batter, you can either make more cupcakes or pour it into a greased loaf pan for banana bread, and top with brown sugar mixed with butter, and bake until done.
• When cupcakes are done, let cool in pan for 10 minutes, then remove and cool completely before frosting.
• For the peanut butter frosting, cream together the stick of butter and peanut butter with an electric mixer.
• Add the vanilla and salt, continue beating.
• Add the powdered sugar and beat until mixed, then slowly add the heavy cream and blend until creamy. You may need to add more cream depending on your desired consistency.
• Frost cupcakes, then sprinkle chopped peanuts on top and enjoy!