Banana & Strawberry Butterfly Cupcakes
TOTAL TIME: 50 MINUTES
125 g butter, softened
¾ cup caster sugar
1 tsp vanilla extract
2 free range eggs
1 cup mashed very ripe banana (about 3 bananas)
1½ cups self-raising flour
½ tsp bi-carbonate of soda
⅓ cup milk
250 g spreadable cream cheese
1 cup icing sugar mixture + extra for dusting
12 plump strawberries, hulled and halved lengthways
Preheat oven to 180°C/160°C fan-forced. Line a 12 hole x ½ cup capacity muffin pan with paper patty cases.
Using electric beaters, beat butter, sugar and vanilla in a large bowl until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add mashed banana and beat until well combined.
Sift flour and bi-carbonate of soda over the banana mixture. Add milk. Using a large metal spoon, gently stir until combined. Spoon evenly into prepared pans. Bake for 18 to 20 minutes until golden and cooked through when tested with a skewer. Cool in pans for 5 minutes, then turn out onto a rack to cool.
To make the topping, combine cream cheese and icing sugar in a bowl and beat until well combined. Top each cake with a dollop of cream cheese mixture. Decorate with strawberries and serve.