Friday, February 6, 2009

Bake & Destroy's Own Elvis Comeback Specials Recipe


Vegan Elvis Comeback Specials

Inspired by the King’s favorite snack- peanut butter and banana sandwiches, this dairy-free cupcake is so decadent no one will ever guess it’s vegan.
For the cupcakes you will need:

1/2 cup mashed over ripe banana
1 1/4 cups all-purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1/3 cup canola or vegetable oil
2/3 cup rice or soy milk
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 cup finely chopped dark chocolate or vegan chocolate chips, chopped
Then you:

Preheat your oven to 350 degrees and line your pan with paper liners.
Throw your mashed banana in a blender or or just smash it into oblivious with a fork. Just try to get the lumps out.
Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Stir or fold the wet ingredients into the dry, but don’t over mix or you’ll get tough cupcakes. Small lumps are fine. Finally, add the chocolate, folding gently.
Fill liners 2/3 full. Bake 20-22 minutes or until a toothpick comes out clean.

Top these with vegan peanutbutter buttercream from Vegan Cupcakes Take Over the World:

You will need:

1/2 cup margarine, softened
4 Tbs. shortening
2/3 cup creamy peanut butter
3 tsp vanilla extract
2 & 1/2 cups confectioners sugar, sifted
2-4 Tbs soy milk

Then you:

With an electric mixer, cream together margarine and shortening until smooth. Add peanut butter and vanilla, beat until very smooth. Beat in sugar, mixture will be very stiff. Dribble in soy milk a little at a time, beating continuously until frosting is pale and fluffy.

Drizzle each frosted cupcake with vegan ganache, also from Vegan Cupcakes Take Over the World:

For this you will need:

3 Tbs soy milk
1/3 cup semi sweet chocolate chips

Then you:

Heat soy milk in a small saucepan over medium heat until almost simmering. Remove from heat and stir in chocolate chips. Set aside to cool about 10 minutes, then use a piping bag or a fork to shake chocolate all over frosted cupcakes. The ganache will set up when cool.

Top each cupcake with a sour cherry ball (or a real cherry) and chopped peanuts.

Get to it!

Thank you so much for this yummy recipe Natalie!

1 comment:

Denay said...

Wow, this is so wonderful. I am the organizer of the Culinary Historians of North Carolina and next month we are meeting with the President of the Triangle Vegetarian Society for a presentation. Can you please tell me more about these great baked goods. I would like to share this with our members. This looks soooo delicious!!! I am glad I found your blog. Do you bake from home and can people order?