Elvis Cupcakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1/2 cup very ripe banana, mashed well
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 2/3 cup milk
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup margarine, softened
• 2 tablespoons shortening
• 1/3 cup creamy peanut butter
• 1 tablespoon molasses (optional)
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups confectioners' sugar
• 1 -2 tablespoon milk

Recipe

• 1 preheat oven to 350°f line muffin pan with paper liners.
• 2 sift the flour, baking soda, baking powder, salt and sugar in a large bowl and mix. in a separate, smaller bowl, whisk together the oil, milk, vanilla, almond extract, and mashed banana. create a well in the dry ingredients and fold in wet ingredients, mixing to just combine - don't over-mix.
• 3 fill liners two-thirds full. bake for 20-22 minutes until a tester comes out clean. cool completely on wire rack before frosting.
• 4 with electric handheld mixer, cream together margarine and shortening at medium speed until smooth. add peanut butter, molasses, and vanilla, and beat until very smooth, 2 to 3 minutes. beat in sugar; mixture will be very stiff. dribble in milk a little at a time, beating continuously until frosting is pale tan and very fluffy.