all hail the king of rock and roll that is!  for years i have wanted to have an elvis birthday bash, i mean what is a better way to have fun on a january night?!  now i have not always been an elvis fan.  my conversion to elvis-ism happened on a family vacation to graceland.  dad declared we were doing the platinum tour because we were never coming back again, little did he realize he was turning mom and i into down right die-hard elvis fans.  we went to mecca and came back crazied!

for the birthday party the king’s favorite sandwich was on the menu a pb&b (peanut butter and banana) but knowing everyone has their own way of making a classic sandwich i took orders of how everyone wanted their sandwiches.

order #1 ingrid —- open-faced on toast with peanut butter, banana and grape jelly

order #2 mom — a traditionalist her sandwich consisted of peanut butter and banana on oatmeal wheat bread

order #3 me — peanut butter and banana with blackberry jam grilled to perfection

along with sandwiches i made some elvis mac & cheese, although it would probably not be up to elvis’ standard’s because it was vegan mac & cheese but it was still yummy.  but the best part of the meal was a creation of mine……blue suede cupcakes, not only yummy but also entertaining as they turned your mouth blue. its my take on a red velvet cupcake with cream cheese frosting but instead of chocolate and red my cupcakes were white chocolate cupcakes and blue for elvis’ favorite shoes of course!

i do believe even the king himself would find this meal worthy of graceland!

 

RECIPE:  BLUE SUEDE CUPCAKES

makes a baker’s dozen (15)

CAKE

1 box white cake mix

1 pkg white chocolate instant pudding mix

1 oz blue food coloring

FROSTING

1 TBSP butter – softened

80z cream cheese – softened

2 cups powdered sugar

1 cup cool whip – thawed out

* make cake mix according to package directions.  add in box of instant pudding mix, beat well.  gradually add in blue food coloring.  bake at 350 for 15-20 minutes. cool completely before frosting

* for frosting mix together the softened butter and cream cheese and in powdered sugar one cup at a time.  when all three ingredients are well blended fold in cool whip.

*  to frost cupcakes make a hole in the center of each cupcake (about the size of your finger), use a pastry bag filled with the frosting, fill hole with frosting and finish off the top with as much frosting as you like!