The Elvis Cupcake

Banana, Peanutbutter, Cheese and Bacon. All hail the King!

As  the spawn of two hippie parents, I was dragged to a Thailand adventure before I could even do my 5-times table. But as hippie (hipster) parents do, we didn’t lie on illustrious beaches with fancy cocktails, well not for too long at least. We went deep rural to the mountains and jungles and the kind of places where the only other tourists you find are soul-seeking Australians. In one such a town, staying in a guest house of sorts that served cuisine far and beyond the “Thai Green Curry” we found of all other things, the Elvis sandwich. Bacon, banana, cheese and peanutbutter grilled to a cheesy and delicious perfection in a place where clean water was a commodity. I guess that’s the power of the King for you. I don’t know if it was the bizarre flavour combination or the bizarre location it was found in, but since then Elvis has become to me something more than a legend, he has become a craving.

The myth goes that Elvis’ mom cooked up the sandwich for her little boy as a growing-up treat. Elvis loved the sandwich so much that pretty soon it wasn’t just a treat, it was a staple food. In biographies it is even often referred to that he ate the sandwiches until dawn in his later, crazier, fatter days.

For this recipe, I remade the King’s meal by adding bucketloads of sugar. I mean what says ‘home’ more than sweet banana bread? Although the combination of bacon, cake and peanutbutter sounds absurd at first, go into it with an open mind and prepare to be mesmerised by yumminess. The sweet of the banana, the tart of the mascarpone, the nutty creaminess of the peanutbutter that is all topped by the crumbly salty bacon. Honestly, it a taste-sensation of perfection. Perfect for breakfast, tea, lunch, hell you can even have it for dinner!


2 Bananas, mashed

125 g Unsalted butter

3 Eggs

1 Dash vanilla extract

2 Cups flour

2 Cups Sugar

1/4 Cup sunflower seeds

1/4 Cup pumpkin seeds

2 Teaspoons baking powder

1/4 Teaspoon baking soda

1 Dash salt

2 Tablespoons milk

250g mascarpone

A couple tablespoons sugar-free peanutbutter

Streaky Bacon

Extra sugar for the bacon


Preheat oven to 180 degrees. Mix butter and sugar until light and fluffy. Add eggs and mix well. Add banana mash, seeds and vanilla. Dissolve baking soda in milk and add with dry ingredients. Pour into muffin tray and bake for about 25 minutes until light brown and a toothpick comes out clean.

While the muffins bake, sprinkle streaks of bacon with sugar on both sides and place on a non-stick tray. When the oven is empty, set the temperature on grill and let the bacon grizzle until crispy and most of the fat is rendered. Take out of the oven after about 15 minutes, place bacon on a cold plate and leave to harden and cool.

When both muffins and bacon have cooled completely, mix the mascarpone with a couple of tablespoons of peanutbutter (to taste). Decorate muffins with mascarpone-peanut frosting and break candied bacon into little shards on top. Enjoy immediately or store in an airtight container.

Happy eating! 😉

Prep time: 15 minutes

Cooking time 25 minutes


29 thoughts on “The Elvis Cupcake

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