Hi! So, my brother posts a picture on facebook of a donut with peanut butter glaze with bacon and bananas on top. It's called the "Elvis" donut. So I have to open my big mouth and say, "OOh, I wonder if I could do that with a cupcake!" Now everyone who's coming to our family BBQ next Saturday wants me to make these! I'll be making a peanut butter cupcake with a maple/peanut butter glaze, with the bacon and bananas on top. Or do you think it would go better with a maple/peanut butter buttercream?
My other question is this... how do I keep the bananas looking fresh, not brown, on top? I plan to put them on at the last possible minute, but they'll be sitting out for quite a while.
Thanks for your help!
Here's a pic of the original donut that got me in trouble...
easy: brush with acidic juice (like lemon)
http://lancaster.unl.edu/food/ciqv.shtml
When I sat out chocolate fountains at my caterings, we would treat the slices of bananas to a 7-Up "bath". Swish the sliced bananas in a bowl of 7-Up for about 15-20 seconds, drain, then we'd put them out on the table by the chocolate. They'd last a good 20 minutes or longer without looking blecky. The 7-Up also didn't add any lemon flavor like regular lemon juice would.
Without the 7-Up bath, the slices would only last about 7 minutes.
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