Banana Butterfly Cupcakes
Banana-flavored cupcakes topped with cream cheese caramel frosting and "butterfly wings".
Ingredients
ripe banana (peeled and mashed)
1
butter (softened)
110 g
sugar
110 g
eggs
2
vanilla extract
3/4 tsp
self-raising flour (sifted)
110 g
cream cheese
85 g
unsalted butter
40 g
dulce de leche
85 g
powdered sugar (plus a pinch extra for dusting)
40 g
Instructions
1
Preparation
Preheat the oven to 180°C (350°F). Line a muffin tin with 8 paper cases. Peel and mash the bananas and set aside.
2
Make the batter
In a large bowl, cream the butter and sugar together until pale and fluffy. In a separate bowl, lightly beat the eggs with the vanilla extract, then add to the butter mixture in batches, beating well after each addition. Stir in the mashed banana. Sift in the flour and fold until just combined.
3
Bake
Divide the batter among the paper cases and bake for 20 minutes, until risen and springy to the touch.
4
Make the frosting
Beat the cream cheese and butter together until smooth. Add the dulce de leche and powdered sugar and mix until well combined.
5
Decorate
Slice off the domed tops of the cupcakes. Cut each top in half to form 'wings'. Pipe or spread the frosting onto each cupcake, dust the 'wings' with powdered sugar, and place two wings into the frosting.
