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Elvis Cupcakes

The Scran Line

Elvis was famous for his heart-stopping love of bacon, peanut butter and banana sandwiches. This cupcake is taken to the next level with a cheeky splash of chocolate!



  • Makes 20
  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • American Bacon strips (Aussies: you can get these from Woolworths)
  • Chocolate sauce (recipe:
  • Crushed peanuts to sprinkle
  • Mini Toasts
  • 10 slices white bread (sandwich slice. This is completely optional)
  • Cinnamon sugar
  • Vegetable oil spray
  • Caramelized Bananas
  • 3 ripe bananas
  • 3-4 tablespoons brown sugar
  • Frosting
  • 1 batch fluffy buttercream frosting (recipe:
  • 4 tablespoons smooth peanut butter

Let's get Cooking...

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. To prepare bacon add bacon to a hot fry pan and grill until crispy and golden on both sides. Set aside on paper towels to let fat drain. Once they've cooled, cut into shards.
  3. To prepare caramelized bananas: slice bananas and add to a baking tray lined with baking paper. Sprinkle with brown sugar and bake on 160C (320F) for 25 min, mixing each 5 min to allow bananas to cook evenly. Set aside to cool.
  4. To prepare cinnamon toast, (and guys this is completely optional, see notes): Use a round cookie cutter (60mm) to cut out discs of bread. Place discs on a baking tray lined with baking paper. Spray with cooking oil and sprinkle a generous amount of cinnamon sugar. Set aside to add to your cupcakes later on before you bake them.
  5. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  6. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  7. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add caramelized banana and mix for another 20 seconds.
  8. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Place a cinnamon toast disc on top of each cupcake and press it in slightly. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  9. To prepare buttercream frosting, add peanuts butter to frosting and mix until well combined. Fit the end of a piping bag with an open star tip and frost in a swirl. Drizzle with chocolate sauce and sprinkle with crushed nuts. To finish off place a crown of crispy bacon shards on top.