Channeling My Inner Elvis

Okay, okay, I know it is a cliche. There is only one thing Elvis is famous for that translates into a cupcake: peanut butter banana sandwiches. Personally, I love this combination. It is positively delicious, so why not make a cupcake out of it? I know it's been done, but has it been done my way? I think not. This is the first cupcake recipe I created, from start to finish. Lucky for me, it turned out very well, and I developed some newly found confidence. Yay!! One of my taste cadets actually said one bite immediately transported her into memories of PB & B sandwiches, so that is the name I settled on, the PB & B.

I am going to post my recipes here. Let me know what you think!

Roasted Banana Cupcake (The B, of PB & B)

Makes 20-22
Preheat oven to 350 degrees, line muffin tin with papers

Ingredients:
2 ½ cups Flour
1 ½ cups Sugar
2 tsps. baking powder
1 tsp baking soda
½ tsp salt

Mix above ingredients into mixing bowl; leave a well in the middle for wet ingredients.

Add:
½ cup well blended silken tofu (The silken part is very important!!)
3-4 roasted bananas, peeled and cooled
2 tsps. Vanilla
¾ cup canola oil
½ cup soy milk

Into well, mix until wet and dry are combined. (Don’t over mix). Fill muffin tins 2/3 full, bake 20-25 minutes.

*To roast bananas, place in pan, put in 375 degree oven for about 15-20 minutes. They will turn dark brown.

Peanut Butter Frosting (The PB, of the PB & B)

Ingredients

4 oz cream cheese
4 oz butter
9 oz peanut butter
1 ½ cups powdered sugar
Milk

Blend cream cheese and butter together. Add Peanut butter, mix until well combined. Add powdered sugar, ½ cup at a time. Add splash of milk between powdered sugar additions, until desired consistency reached.

*Substitute vegan options, such as earth balance spread and vegan cream cheese, and this is a perfect vegan combo. That was my original recipe, and works perfectly either way.