Shopping list
25g soft butter
150g caster sugar
1 tsp vanilla extract
2 free range organic eggs
3 ripe bananas, mashed
195g self raising flour
½ tsp bicarbonate of soda
80ml milk
Cream Cheese Frosting
250g spreadable cream cheese
125g icing sugar
12 fresh organic strawberries
At the beginning of summer, there are plenty of strawberries for sale again, our little monsters love them! That's why we're baking delicious cupcakes with a cheesecake topping and strawberry butterflies on top today. Real summer cupcakes! The recipe makes 12 cupcakes, we make 6 today.
How to make the Butterfly Cupcakes
Mix butter, sugar, vanilla until combined.
Beat in the eggs, one by one.
Mix until all is well combined and airy.
Then puree the bananas, using a fork.
Beat the banana puree into the butter mixture.
Sift in the flour and cream of tartar.
Stir it in and also fold in the milk.
Preheat the oven to 180°C and place paper cups in the baking tin
Stir the batter briefly.
Spoon it into the baking molds.
Bake the cupcakes for 20-25 minutes.
Let the cupcakes cool in the tin a moment.
Add the soft cheese and the icing sugar to the mixer.
Mix the icing together until it is light and airy.
Spoon the icing into a piping bag.
Let it cool in the fridge for a moment.
The cupcakes have totally cooled.
Pipe the cheesecake frosting on the cupcakes.
Allow the frosting to cool for a moment.
Wash, dry and cut the strawberries, stick them on the cupcakes.
The Butterfly cupcakes taste delicious, together with a cup of tea!
Happy Summer!