Here are three reasons why:

1. The team you were rooting for might have lost, an obvious reason to lay in bed all day.

2. You’re within a food coma because you do not care about sports activities and ate every one of the bread dip in the party rather (me)! Unwanted fat naps are expected.

3. No one prefers Mondays anyway.

I say we just stay house and bake cupcakes.

Here are the facts. I had a good weekend. I want to press rewind and bake more.

I got the idea for these cupcakes after i went on an exploration with a friend in Georgetown.

Majorly awesome cupcake center of the world evidently!

For more about stuffed zucchini boats with sausage visit our own webpage. First we stopped at Baked & Wired That’s where I had probably the most epic cupcake I’ve ever had in my lifestyle. Proper name: THE MOST BEAUTIFUL Cupcake In The World.

It was a banana cupcake topped with peanut butter frosting and glazed with chocolate. Did you know was Elvis’ favorite flavor mixture? (The Elvis Cupcake).

Following stop was Sprinkles!

I didn’t eat a cupcake at Sprinkles, but I’ve heard good stuff. This was the bakery that began the cupcake trend. The founder is usually even a judge on Cupcake Wars.

Sprinkles is pretty popular, but how about Georgetown cupcakes?

There was a line beyond your door for these. People wait around in the rain for DC Cupcakes. I’ve noticed mixed reviews. I didn’t eat a cupcake here either, I had been too complete from THE MOST BEAUTIFUL Cupcake ON EARTH.

I don’t think Elvis was the only person who enjoyed this flavor mixture. These cupcakes had been devoured in a Superbowl party.

Let’s be honest… peanut butter frosting is definitely a success.

Hope you appreciated your weekend. Right now make these!

Elvis Chocolates Peanut Butter Banana Cupcakes

1 1/2 cups all-purpose flour

1 1/4 tsp cooking powder

1/2 tsp cooking 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 cups powdered sugar

1/2 cup butter, softened

2-4 tablespoons of dairy, depending on how thick you like your frosting

For chocolate glaze

To make cupcakes:

Preheat the oven to 350 degrees F. Line 12 glass cupcake skillet with paper liners.

Whisk jointly the flour, cooking powder, baking soda pop, and salt collectively in a medium bowl and reserve.

Defeat the butter, sugars, and vanilla together until light and fluffy, about 2-3 a few minutes. Add the egg and egg yolk and beat until creamy. Add the mashed bananas and defeat until smooth. Slowly add the flour mixture, alternating with the yogurt until all elements are combined.

Fill the cupcake liners approximately two-thirds whole. Bake for 20 to 25 minutes, or until a toothpick placed in the center of a cupcake happens clean. Remove cupcakes and place on cooling rack for twenty moments.

To create frosting: Place the powdered sugars, peanut butter, butter, within the bowl of an electric mixing machine fitted with a paddle attachment. Mix on medium-low rate until creamy, scraping down the dish with a rubber spatula while you work. Add the cream and defeat on broadband until the combination is usually light and simple.

To make delicious chocolate glaze: Within a microwave safe and sound bowl, add chopped chocolates and heavy cream. Warmth for 30 secs at a time, and mix until smooth.