Name: Baby booties
Cook time: 30 min
Total time: 30 min
Ingredients: 125 gram butter, softened; 3/4 cup (165g) firmly packed light brown sugar; 2 eggs; 1 1/2 cup (225g) self-raising flour; 1/2 teaspoon bicarbonate of soda (baking soda); 1 teaspoon mixed spice; 1 cup mashed overripe banana; 1/2 cup (120g) sour cream; 1/4 cup (60ml) milk; 16 pink edible sugar booties; pink cachous; Cream cheese frosting; 45 gram butter, softened; 125 gram cream cheese, softened; 2 1/4 cup (360g) icing sugar; white food colouring

Ingredients

125 gram butter, softened

3/4 cup (165g) firmly packed light brown sugar

2 eggs

1 1/2 cup (225g) self-raising flour

1/2 teaspoon bicarbonate of soda (baking soda)

1 teaspoon mixed spice

1 cup mashed overripe banana

1/2 cup (120g) sour cream

1/4 cup (60ml) milk

16 pink edible sugar booties

pink cachous

Cream cheese frosting

45 gram butter, softened

125 gram cream cheese, softened

2 1/4 cup (360g) icing sugar

white food colouring

Method

1.Preheat oven to 180°C. Line 16 holes of (⅓-cup/80ml) muffin pans with paper cases.

2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time.

3.Transfer mixture to large bowl. In two batches, stir in sifted dry ingredients, banana, sour cream and milk.

4.Drop ¼ cups of mixture into paper cases. Bake about 30 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.

5.To make cream cheese frosting, beat butter and cream cheese in a small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar. Tint cream cheese frosting white with food colouring.

6.Spread cold cakes with frosting. Position booties in centre of each cake; decorate with clusters of pink cachous.

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Ingredients

Method

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