Saturday, 12 May 2012

Put That Thing Back Where It Came From, Or So Help Me

Disney/Pixar # 4 - Monsters, Inc.

I remember watching a feature on Pixar's animation triumphs, (although I don't remember what - it may have been bonus features!), and on that it was mentioned the Monsters, Inc. was the first time that a 3D computer animation had been able to successfully create long fur/hair. I mean, I wouldn't want to be quoted on this, but it was my inspiration for these cakes. If Monsters, Inc. was a triumph in texture for Pixar, then I would focus on texture too - smooth for Mike Wazowski, and furry for Sully!

I knew I'd be using coconut for Sully's fur, so I decided to make a cupcake version of the Jungle Fruits Cake I baked for Jungle Book way back when. It worked really well, although you will find yourself with rather a lot of mango left over!

Prep time: 20 minutes
Cook time: 20 minutes
Makes 12 cupcakes (6 Mike and 6 Sully)

For the cupcakes:
1/4 of a medium sized ripe mango
1 medium sized ripe bananas
1tsp vanilla extract
110g margarine
70g light brown sugar
1 egg
25g desiccated coconut
110g self raising flour
1/2tsp bicarbonate of soda
1tsp mixed spice

To decorate:
150g cream cheese
300g icing sugar
Juice and zest of half a lime
40g desiccated coconut
Blue, purple and green food colouring

  1. Preheat the oven to gas mark 3 and line a bun tray with cupcake cases
  2. Peel, stone and chop the mango, and then puree the flesh. Put the mango to one side for now. Peel the banana and break this up into a small bowl. Mash the banana to a pulp using a fork, ensuring that there are no large lumps remaining. Mix the mango puree into the mashed banana, and add the vanilla extract. Put this fruit mixture to one side.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat the eggs, and then add these to the butter and sugar mixture a little at a time. 
  4. Stir in the banana and mango mixture, and then add the desiccated coconut.
  5. Sift in the flour, bicarbonate of soda and mixed spice, and fold into the mixture until thoroughly combined. 
  6. Place 2tsps of mixture into each cupcake case and smooth down with the back of a spoon. Bake in the oven for 20 minutes until a cocktail stick inserted into the centre of the cake comes out clean. Remove the cakes from the oven and cool in the pan for 10 minutes.
  7. Whilst the cakes are cooling, colour your coconut. I coloured 15g blue, 10g purple and 5g green (the other 10g is used later!). Put the coconut into a food bag with a drop of the desired colouring and seal the bag. Massage between your hands until the coconut has soaked up all of the colour. Tip: if your colour isn't spreading too well, add a drop of water to soften the coconut
  8. Once the cakes have cooled, prepare the frosting by mixing the cream cheese and icing sugar together until just combined. Split this into two bowls. For the first bowl, add the remaining 10g of dessicated coconut and some blue food colouring. For the second bowl, and the lime zest and juice, then put 2tbsp to one side. Colour the remaining icing green.
  9. Now for assembly! 
    • For Sully - cover 6 of the cupcakes with the blue frosting, and then sprinkle the blue coconut all over it. Place dots of purple coconut on top of this and press lightly into the icing. (refer to photo below)
    • For Mike - cover the remaining 6 cupcakes with the green frosting, and sprinkle some of the green coconut around the edge. Place a dollop of some of the reserved white frosting in the centre, and then put a pinch of blue or purple coconut into the middle. (refer to photo below)

And there you have it! The two types are slightly different due to one having lime frosting and the other having coconut, so I'd suggest trying one of each :-) I think these are my favourites so far in terms of look and taste!

Next time it's Finding Nemo, and I'll be experimenting with seaweed!

Happy Thoughts

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