Vintage Americana is one of my favorite subject matters as a photographer. Anything from old vintage mural signs that display the food culture of yesteryear to recipes that invoke a feeling of nostalgia. Elvis Presley (who needs no other introduction) loved a sandwich combination that has since been dubbed “The Elvis” in his honor. The confection was rumored to have consisted of banana, bacon, and peanut butter.
We could not resist using this ingenious flavor combination in a gluten free cupcake. Light fluffy banana cake, peanut butter and bacon frosting, and finished off with a bacon garnish. Usually pastry shops will have the one boring obligatory gluten free cupcake that tastes like cardboard and costs nearly three times as much. Well I say no more!
Let’s face it..salty and sweet is always a good idea. And, Elvis had it right – he loved it with bananas and peanut butter.
A few weekends ago we took a mini-vacation to Richmond, Virginia, and were fortunate enough to be there for their Bacon Festival. Just imagine 40 food trucks and other vendors, with bacon in everything from tacos to ice cream. It was truly a bacon-lover’s dream. That fueled our recipe creativity and the “Elvis” goes gluten free cupcake was born.
Disclaimer: These are a crowd pleaser! Make sure to save one for yourself!
Elvis’s Dream Cupcakes
2 very ripe large bananas
¾ cup sugar
5 Tbsp. softened butter
½ cup potato starch
1/3 cup tapioca starch
¼ cup millet flour
¼ cup superfine rice flour
2 Tbsp. sweet rice flour (Mochiko)
3 tsp baking powder
¼ tsp baking soda
¼ tsp xanthan gum
¼ tsp salt
½ tsp vanilla
½ cup softened butter
1 cup creamy peanut butter
3 cups powdered sugar
2-4 Tbsp. cream (to attain correct consistency)
6 slices bacon, fried crispy and crumbled
Line 18 muffin cups with cupcake liners. Preheat oven to 350 degrees F.
In mixer bowl, beat bananas until smooth and all lumps are gone. Scrape into a small bowl and set aside. Use mixer bowl to beat sugar and butter together until fluffy. Add eggs, one at a time, and beat well after each addition.
In separate bowl, combine all dry ingredients and stir until fully combined. Add dry ingredients to the egg/sugar mixture, ½ cup at a time, beating well after each addition. Beat in bananas and vanilla. Beat on medium speed for 2 minutes.
Use ice cream scoop to fill the lined muffin cups ¾ full. Bake for 12-15 minutes, or until toothpick inserted in the center comes out clean.
Remove from oven and cool. When completely cooled, frost with peanut butter frosting.
Combine butter, peanut butter in mixer and beat until fluffy. Gradually add powdered sugar, beating well after each addition. Add cream 1 Tbsp. at a time and beat well to reach desired consistency. Spoon frosting into decorator bag, then pipe onto cupcakes. Top with crumbled bacon.