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Geisha Cupcakes
Stylish banana and nut cupcakes decorated with geisha faces made from fondant icing and edible ink.
Baking
Vegetarian
Dessert
Banana
Brazilian Nuts
Estimated Nutrition
Calories
317.2
kcal / serving
7612 kcal total
Carbs
49.3
g
per serving
1184.2 g total
Fat
11.2
g
per serving
268 g total
Protein
4.9
g
per serving
118.4 g total
Cook Time
20
minutes
Serves
24
cupcakes
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
560
g
Caster Sugar
2
tbsp
Baking Powder
2
tsp
Vanilla Essence
1
packet
Skin Tone Fondant Icing
ready-to-roll
1
packet
Black Fondant Icing
ready-to-roll
Dairy
160
g
Unsalted Butter
softened
460
ml
Whole Milk
4
piece
Eggs
large free-range
Fruits
4
piece
Bananas
very ripe, peeled and mashed
GrainsCereals
480
g
Plain Flour
NutsSeeds
0.5
tsp
Salt
24
piece
Brazil Nuts
Method
1
Preheat the oven to 200°C and line two 12-hole cupcake tins with paper cases.
2
Beat the butter, sugar, flour, baking powder and salt in a bowl with an electric whisk.
3
Whisk the milk, vanilla and eggs in a jug.
4
Gradually add the milk mixture to the dry ingredients and beat until smooth.
5
Stir the mashed bananas into the batter.
6
Fill the cases and place one brazil nut into the center of each cupcake.
7
Bake for 20 minutes until the sponges spring back when pressed.
8
Cool the cupcakes in the tin briefly then transfer them to a wire rack.
9
Roll out and cut the skin-toned icing into circles to cover the cupcake tops.
10
Roll out and cut the black fondant to create hair shapes for the geishas.
11
Draw facial features with an edible ink pen and attach the hair using water or glue.