News 13 Midday visited Sugar Booger Cupcakes to learn how to make a Rockin' Banana Cupcake in honor of the late singer Elvis Presley.
Rockin' Banana Cupcake
1 box white cake mix, or your favorite recipe
1 ripe banana
1 cup water
1/3 cup vegetable oil
Follow directions on box, or according to your recipe. Add the banana after mixing ingredients together. Allow cupcakes to cool for 30 minutes before icing.
Peanut Butter Buttercream Icing
About 3 cups of icing.
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
Top with caramel sauce and bacon pieces. Enjoy!