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[Image]I made these cupcakes for a close friend’s birthday. We have known each other since we were 9 years old and she is a very special friend to me. There have been many times when we have rung each other in tears over some life drama, and yet we always seem to end our conversations with laughter. She is one of those true friends who I can be truly myself with, without fear of causing offence or being judged. The kind of friend who drops everything to share some popcorn and a rented film when I need cheering up or an impromptu home cooked dinner in celebration of some good news. Thank you J for being such a good friend.
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Like me, J has recently graduated from University and is trying to get into the film/tv industry as a producer. As it was her birthday I wanted to bake her some cupcakes themed towards the film industry. I cut some squares and stars out of black fondant and attempted to make them look like clapperboards and Hollywood stars using small bits of white fondant. I planned to try and get her name onto the star but it wouldn’t fit so instead I used her initial JL. I actually think that makes quite a good logo – so J when you’re rich and famous with your own production company – remember me!

I made banana cupcakes as J loves bananas and topped them with a simple vanilla buttercream as I wanted the decorations to stand out. J was thrilled with the cupcakes and we spent a fun/silly hour with a camera animating the cupcakes trying to run away from us without being eaten! Hehehe.

Banana Movie Cupcakes
[Image] Ingredients
100g butter
100g light soft brown sugar
2 eggs
180g self raising flour
1 tsp baking powder
2 mashed bananas (200g peeled weight)

Vanilla Buttercream
150g butter
300g icing sugar
1tsp vanilla extract
1-2 tbsp milk

Method
Preheat oven to 170C. Line a muffin tin with cupcake cases.
In a large bowl, beat the butter and sugar together until light and fluffy. Beat in eggs, one at a time, mixing until well incorporated.
Mash the bananas until you have a lumpy puree. Add to the bowl along with the flour and baking power. Beat until combined.
Divide the mixture between the paper cases and bake for 22 minutes. They should be risen and springy to the touch.
Allow to cool in the tin for 10 minutes before transferring the cupcakes to a wire rack to cool.
Meanwhile, make the buttercream. Beat the butter until soft and creamy. Sift the icing sugar into a separate bowl to remove any lumps. Beat the icing sugar into the soft butter, a quarter at a time. Make sure it’s well mixed before adding the next batch.
Add the vanilla and 1-2 tablespoons of milk to achieve a soft pipeable consistency.
Spoon the buttercream into a piping bag fitted with a large tube nozzle. Pipe swirls of buttercream on top of the cooled cakes and top with the decoration of your choice.
Makes 12 cupcakes [Image]