He isn't alive in the same way as you or I are alive, but he has maintained a form of immortality. As long as his music/movies are still around and people still listen/watch it, then he is living through all of us.
My parents had a full collection of all his music, so I grew up listening to Elvis. My favorite song is Kentucky Rain; it was on all my mix tapes before Napster arrived and then it was on my mix CD’s.
Anyhow I used to get funny looks when I had my "old" country Elvis songs were mixed with my dance music. I like variety!
The fact that he has had a cupcake named after him as well gives him a form of immortality!
He was known to like a fried peanut butter, banana, and bacon sandwich from time to time.
These cupcakes aren’t fried, but they are a delicious banana cake topped with a chunky peanut butter frosting and a cheeky candied bacon slice in between the cake and frosting!
The amazing Elvis toppers are printed on edible rice paper with edible ink, they are suitable for vegetarians and are gluten free!!
I received them from the lovely website Birthday CakeTopper, they have a wide selection of full cake and cupcake toppers and if they don’t have what you’re after then you can just ask! UPDATE 2017 -They no longer exist.
190g plain flour
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp baking powder
¾ tsp bicarb or soda
pinch of salt
114g butter, room temp/cubed
60g dark brown sugar
60g golden caster sugar
½ tsp vanilla bean paste
2 medium eggs
2 bananas, mashed
Preheat the oven at 180C, line a muffin tin with cupcake cases. Sift the flour, cinnamon, nutmeg, baking powder, bicarb and salt in a bowl and set aside.
Beat the butter and both sugars until pale and fluffy. Scrape down the sides as needed. Add the vanilla paste and one of the eggs, mix until combined before adding the second egg.
Add the dry ingredients and mix until just combined. Add the mashed banana give it a quick mix before dividing between the cupcake cases.
Bake for 25-30 minutes, cakes should be a rise golden color and a skewer should come out clean. Cool completely before frosting.
Chunky Peanut Butter Cream:
130g butter, room temp
300g golden icing sugar
3 tbsp milk
60g chunky peanut butter
Beat the butter until fluffy, then add half of the sugar and a tablespoon of milk. Beat until smooth, then add the rest of the sugar and milk. Once it’s all incorporated beat in half of the peanut butter then fold in the rest it gives it a nice peanut butter like swirl in the frosting.
Brown sugar, enough to coat the bacon
coat the bacon in the brown sugar and bake for 20-30 minutes in a preheated oven of 200C
Elvis Cupcake Toppers
Place half or more candied bacon slice to the top of the cupcake, hold down with a little bit of the frosting. Then pipe or spread the rest the frosting on top before adding the cupcake toppers. Put them on and press down carefully!