Last year I made an iPhone cake for my dearest friend with an edible image of his phone’s home screen placed on fondant. It was during the time I had been practicing with fondant. I am not a fan of fondant mainly because of the taste and having to roll it out to fit a cake. However, I do think cakes made with fondant are the most beautiful works of art. I was asked this year how I could top that iPhone cake? Simply . . . Louis Vuitton.
No way could I buy him anything from Louis Vuitton, but I could do the next best thing . . . make some LV cupcake toppers! Before I describe how painstakingly hard it was to make these cupcake toppers (rum captain I hope you are reading this), let’s talk cupcake! My friend’s favorite cake is banana. But banana cake is very tricky because most times it can turn out like a banana bread. I think I’ve finally tweaked my banana cake recipe where it is more cake-like instead of bread consistency. I think this has a lot to do with using cake flour, instead of regular AP flour.
As for the frosting, I’ve made this creamy white chocolate peanut butter buttercream in the past. It has always turned out really good since I used a white chocolate peanut butter that I found at Raley’s. Recently, they stopped carrying this product so I was left to making my own white chocolate peanut butter for my buttercream frosting.
Banana Cupcakes
Ingredients:
2 c cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 bananas, mashed finely puree even better
1/2 c buttermilk
1/2 c unsalted butter (1 stick), softened
1/2 c white sugar
1/2 c packed light brown sugar
2 eggs
2 tsp vanilla extract
1 tbsp light rum
Directions:
- Preheat oven to 350 degrees. Line cupcake pans with 18-20 liners.
- Sift flour, baking powder, baking soda, and salt into a bowl.
- Mash bananas (puree is better) and add buttermilk.
- Beat butter and white and brown sugar with a mixer on medium speed until light and creamy, about 3 minutes.
- Add eggs one at a time and vanilla and rum until incorporated.
- On low-speed, mix in a third of the dry ingredients and then half of the banana buttermilk. Mix in next third of the dry and remaining banana buttermilk. Mix in the last of the dry ingredients and mix well.
- Using a medium ice cream/cookie scooper, place cake batter in each liner about 2/3 full.
- Bake for about 18-20 minutes or until cake tester comes out clean.
I usually brush the tops of cupcakes with a simple syrup or glaze. This time around I used a rum syrup: 1/2 c of rum and some sugar. In a small saucepan, combine the rum and sugar and let it come to a boil. Poke holes on the tops of the cupcakes and brush the rum syrup on while the cupcakes are warm. But of course right, for my bestie the Rum Captain.
Creamy White Chocolate Peanut Butter Buttercream
Ingredients:
1 12 oz jar of creamy peanut butter
1/2 c unsalted butter (1 stick), softened
1 8 oz package of cream cheese, softened
3 1/2 oz white chocolate, melted
2 – 2 1/2 c confectioners sugar (depends on how sweet you want the buttercream)
6 tbsp heavy whipping cream
1/2 tsp vanilla extract
Directions:
- Melt white chocolate in a warmer or in the microwave (30 seconds at a time) until melted. Set aside.
- Cream together peanut butter, butter, and cream cheese until well mixed and creamy.
- Add melted white chocolate (lukewarm) to the buttercream and mix until well incorporated.
- Add confectioners sugar 1/2 c at a time. I used 2 1/2 cups but you can use less or more depending on how sweet you want it.
- Add vanilla extract.
- Add heavy whipping cream a tablespoon at a time to lighten up the buttercream.
- Use a large round tip to frost the cupcakes.
Tagged: banana, banana cupcakes, cake toppers, candy clay, chocolate clay, Cricut Cake, louis vuitton, peanut butter, peanut butter buttercream, rum, white chocolate, Wilton's candy melts
The Candy Clay is a great idea! What a nice alternative for fondant–thanks very much for this! I love your site!
Hi Angela! Thank you very much for stopping by and leaving such a nice comment. Although more time consuming candy clay is great : )