Monkey Cupcakes Recipes

Steps:

• For ears, make 2 small horizontal slits with a paring knife in opposite sides of 1 cupcake, just above paper liner, and then partially insert a wafer into each slit. Frost cupcake and wafers. Repeat, reserving remaining frosting.
• Roll fondant to a 1/8-inch thickness. For each cupcake, cut out 1 round at 2 inches and 2 rounds at 7/8 inch; cut a straight edge on each 7/8-inch round. Using flower-shaped cutter, cut out 1 flower from fondant; cut off 2 petals, creating straight edges. For eyes, press the 2 petal pieces at top of each cupcake. For mouth, overlap bottom of eyes with 2-inch round. Place the 7/8-inch rounds on ears, straight sides in. Pipe pupils, nose, and mouth with reserved frosting, above.

Steps:

• Prepare batter and bake according to package directions for cupcakes; cool completely., Set aside 1/4 cup frosting. Frost cupcakes with remaining frosting. With a serrated knife, cut off and discard a fourth of each vanilla wafer. Place a wafer on each cupcake, with the rounded edge of wafer near edge of cupcake, for face. Add dots of black gel for nostrils. With red gel, pipe on mouths., Place M&M's above wafers for eyes; add dots of black gel for pupils. Using reserved frosting and a #16 star tip, pipe hair. Carefully separate cookies; cut each in half. Position one on each side of cupcakes for ears.

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., Beat first five ingredients until well blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually beat into banana mixture. Fold in chocolate chunks., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, beat cream cheese, peanut butter and butter until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread over cupcakes. If desired, sprinkle with peanuts. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees.
• Beat together butter and both sugars until light and fluffy.
• Beat in bananas, then eggs, one at a time and beat well after each addition.
• Add vanilla.
• Sift together flour, baking powder, soda and salt and add alternately with buttermilk to mixture.
• Beat just until blended.
• Stir in chocolate chips.
• Divide batter evenly among 24 paper lined muffin cups.
• In a small bowl, combine walnuts, cinnamon and 2 T brown sugar and sprinkle over tops of cupcakes.
• Bake for 20 to 22 minutes or until tester comes out clean.
• Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.

Steps:

• 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.