Monkey Cupcakes
- 24 Banana-Pecan Cupcakes (page 41)
- Swiss Meringue Buttercream (chocolate variation; page 305)
- 48 chocolate candy wafers, such as Necco
- 12 ounces rolled fondant
- Yellow gel-paste food color
- Cornstarch, for work surface
- Using a paring knife, make a small slit in opposite sides of cupcake, just above the liner.
- Insert two candy wafers into slits for ears, securing with dabs of buttercream, if necessary.
- Using an offset spatula, spread top of cupcake and wafers with frosting in a smooth, even layer.
- Repeat with remaining cupcakes.
- Tint the fondant pale yellow with gel-paste food color (see page 299 for instructions) and roll out to 1/8 inch thick on a work surface lightly dusted with cornstarch.
- To create the mouth, cut out a round of fondant using a 2-inch cookie cutter.
- Cut out a second piece of fondant using a 3-inch fluted flower cookie cutter; slice off two petal portions from the flower for the eyes.
- Make the ear pieces by cutting two 7/8-inch rounds from the remaining flower petals; trim circles with a knife to create one straight edge on each.
- Arrange fondant shapes on cupcakes, starting with the eyes and then slightly overlapping the round mouth piece over the eyes, and facing the straight edge of each ear piece inward.
- Fill a pastry bag fitted with a small plain tip (#3) with buttercream; pipe eyes, nose, and mouth details on fondant.
- Refrigerate 30 minutes to allow frosting to set.
- Cupcakes are best served the same day they are decorated; keep at room temperature.
banana, swiss meringue, chocolate, rolled fondant, yellow gelpaste, cornstarch
Taken from www.epicurious.com/recipes/food/views/monkey-cupcakes-390053 (may not work)