Elvis Cupcakes
2 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mayonaise
1 1/3 cup mashed bananass (about 3 medium)
1 teaspoon vanilla extract
18 hershey kisses
PEANUT BUTTER FROSTING
1/3 cup creamy peanut butter
2 cups confectioners sugar
1 teaspoon vanilla extract
3-4 tablespoons milk (I used a little more)
chocolate chips, optional (I used chocolate and peanut butter chips combined)
In a large bowl, combine the flour, sugar, baking soda, and salt. In another
bowl, combine the mayo, bananas, and vanilla, stir into dry ingredients
until just combined.
Spoon 1 tablespoon of batter into each paper lined cupcake pan. Top each
with a hershey kiss, pointed end down. FIll cups 2/3 full with remaining
batter. Bake at 350° for 20-25 minutes. (Mine took 18 minutes).
Cool for 10 minutes before removing from pan to wire racks to cool
completely.
In a bowl, combine the peanut butter, confectioners sugar, vanilla, and
enough milk to achieve spreading consistency. Frost cupcakes and garnish
with chocolate chips.