Here are three reasons why:

1. The team you had been rooting for may have lost, an obvious reason to lay in bed all day.
2. You’re inside a food coma because you do not care about sports and ate all of the bread dip on the party rather (me)! Unwanted fat naps are needed.
3. No one loves Mondays anyway.
I say we simply stay home and bake cupcakes.
Here are the facts. I had a good weekend. I want to press rewind and bake even more.
I got the idea for these cupcakes when I continued an exploration with a friend in Georgetown.
Majorly awesome cupcake center of the world apparently!
First we stopped at Baked & Wired That’s where I had the most epic cupcake I’ve ever endured in my lifestyle. Proper name: THE MOST BEAUTIFUL Cupcake In The World.
It had been a banana cupcake topped with peanut butter frosting and glazed with chocolates. Did you know was Elvis’ favorite flavor combination? (The Elvis Cupcake).
Next stop was Sprinkles!
I actually didn’t eat a cupcake at Sprinkles, but I’ve heard good things. This was the bakery that started the cupcake craze. The founder is certainly a good judge on Cupcake Wars.
Sprinkles is pretty popular, but how about Georgetown cupcakes?
There is a line outside the door for these. People wait in the torrential rain for DC Cupcakes. I’ve heard mixed reviews. I didn’t eat a cupcake here either, I was too full from THE MOST BEAUTIFUL Cupcake ON THE PLANET.
I don’t think Elvis was the only one who enjoyed this taste combination. These cupcakes had been devoured at a Superbowl party.
If you have any thoughts about exactly where and how to use stuffed zucchini boats sausage, you can get hold of us at our own internet site. Let’s end up being honest… peanut butter frosting is always a success.
Hope you loved your weekend. Today make these!
Elvis Chocolate Peanut Butter Banana Cupcakes
1 1/2 cups all-purpose flour
1 1/4 tsp cooking powder
1/2 tsp baking soda
1 egg plus 1 egg yolk
2 tsp vanilla extract,
3/4 cup granulated sugar
6 tablespoons butter, softened
For peanut butter frosting:
2 mugs powdered sugar
1/2 cup butter, softened
2-4 tablespoons of dairy, based on how thick you prefer your frosting
For chocolates glaze
To create cupcakes:
Preheat the oven to 350 levels F. Range 12 cup cupcake pan with paper liners.
Whisk jointly the flour, cooking powder, baking soda pop, and salt jointly in a medium bowl and set aside.
Defeat the butter, sugar, and vanilla together until light and fluffy, about 2-3 mins. Add the egg and egg yolk and defeat until creamy. Add the mashed bananas and defeat until smooth. Gradually add the flour mixture, alternating with the yogurt until all ingredients are combined.
Fill up the cupcake liners about two-thirds whole. Bake for 20 to 25 a few minutes, or until a toothpick inserted in the center of a cupcake happens clean. Remove cupcakes and put on air conditioning rack for twenty minutes.
To make frosting: Place the powdered sugars, peanut butter, butter, in the bowl of a power mixing machine fitted with a paddle connection. Blend on medium-low swiftness until creamy, scraping down the bowl with a silicone spatula as you work. Add the cream and defeat on broadband until the mixture can be light and soft.
To make chocolates glaze: Inside a microwave safe and sound bowl, put chopped delicious chocolate and heavy cream. High temperature for 30 mere seconds at the same time, and stir until smooth.

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