Peanut butter is my weakness. It’s moreish. Tastes wonderful in a satay, on crackers, on celery and on cupcakes. Ones Elvis would be proud of. I lifted this recipe from good old Broadsheet courtesy of baker Nat Paull from North Melbourne’s Beatrix, but I completely omitted the candied bacon step. Too much stuffing around for some crumbs of bacon on top if you ask me, but if you must, go for it. I used overripe mushy bananas and the recipe worked out perfectly. The riper the better. The cupcake mixture is quite runny, and will result in a soft, moist cake.
The Elvis Cupcake
What you’ll need
For the cupcakes
255g or two large, very ripe bananas (almost black)
135g full fat sour cream
2 small eggs
2 tsp vanilla paste
190g raw sugar
110g vegetable oil
225g plain flour
1 tsp baking powder
1 tsp bi-carb soda
Pinch of salt
110g unsalted butter at room temperature
390g cream cheese at room temperature
110g icing sugar mixture
2 tsp vanilla paste
150g smooth peanut butter
Bacon candy (or hunka hunka burning lard)(I omitted this entire step, it seemed like far too much work.)
120g smoky, streaky bacon
30g liquid glucose
300g castor sugar
1. Preheat oven to 155C. Place bacon onto a cake rack and balance over a cake pan to catch the fat. (Omit this step if you aren’t making the bacon) Place into the oven for 15–20 minutes and remove once the cupcakes go in.
2. Lay out 12 double patty pan cases in a tin.
3. Meanwhile, whiz the banana, sour cream and egg in the food processor until smooth. Be sure to use overripe bananas as they intensify the flavour and also break down a lot easier during mixing.
4. Add smoothed mixture to a mixing bowl. By hand, whisk in the vanilla, raw sugar and vegetable oil.
5. Sift in the flour, bi-carb soda, baking powder and salt and whisk again until smooth.
6. Bake for 20–25 minutes, checking the centres with a cake tester. Once baked, remove from the tin immediately and place on a wire rack to cool. The cakes may lose a bit of volume once cooled.
7. While the cakes are in the oven, pop all the icing ingredients into a bowl and mix on a low speed for 10 minutes, and then on a medium speed until airy and creamy. Be sure to keep it low though, as too high a speed will split the mixture. This mixture can also be made ahead of time and frozen. Once ready to use, just get it back to room temperature and give it a quick re-beat.
(I completely ignored the candied bacon, I thought the peanut butter icing and rich banana cupcake was enough to give you your own heart break hotel- heart attack, and truthfully could not be bothered with the additional step. Too much effort for little return. If you must give it a burl, but it tastes perfectly fine without it. )
8. Once the icing is done, it’s time to get onto the bacon candy. Prepare a small cake tin by lining it with baking paper, but do not grease.
9. Place the glucose, sugar and water into a small saucepan and place on a medium heat, stirring until the sugar and glucose have dissolved.
10. Once dissolved, turn the heat up to high and without stirring, leave the mixture to boil until the syrup starts to turn golden (reading 160C on a thermometer). Once golden, turn the heat down to low and stir again.
11. Pop the bacon into the caramel and stir, stir, stir until the caramel is at 180C.
12. Pour the bacon caramel into the prepared tin and make sure the bacon is distributed evenly, with candy covering it all.
13. When cooled, crush finely in a mortar and pestle and store in the freezer until ready.
14. Once the cupcakes have cooled, use a piping bag to decorate using a size nine nozzle. If you don’t have a piping bag, a zip lock or freezer bag works just as well. Fill half with icing, twist the top closed and make a small cut in one of the corners of the bag and, voila, a D.I.Y. piping bag.
15. Once the icing is on, sprinkle on the bacon candy and promptly devour.
(Photo by Marc Matsumoto)