Geisha cupcakes Recipe
- 160g/5¾oz unsalted butter, softened
- 560g/1lb 4oz caster sugar
- 480g/1lb 1oz plain flour
- 2 tbsp baking powder
- ½ tsp salt
- 460ml/16fl oz whole milk
- 2 tsp vanilla essence
- 4 large free-range eggs
- 4 very ripe bananas, peeled and mashed
- 24 brazil nuts
- 1 large packet ready-to-roll skin tone fondant icing
- 1 large packet ready-to-roll black fondant icing
- Preheat the oven to 200C/190C Fan/Gas 6. Fill two 12-hole cupcake tins with paper cases.
- In a large bowl, beat the butter, sugar, flour, baking powder and salt using an electric whisk until the ingredients are well incorporated.
- Whisk the milk, vanilla essence and eggs in a jug. Pour three-quarters into the dry ingredients and beat slowly using an electric whisk until combined. Increase the speed, pour in the remaining milk mixture and beat until you have a smooth batter. Stir in the bananas.
- Divide the batter evenly between the 24 cupcake cases and put a brazil nut into the centre of each one. Bake for about 20 minutes, or until the sponge bounces back when lightly pressed.
- Leave to cool slightly in the tin before transferring to a wire rack.
- For the decoration, roll out the flesh-coloured icing and cut into circles to fit the top of the cupcakes. Roll out the black fondant icing and cut to resemble the geishas’ hair. Top each cupcake with a circle and use the edible ink pen to draw on facial features. Attach the hair using edible glue or a little water.
