Hydrangea Cream Cheese Banana Cupcakes

Spring is here now!! Flowers are blooming beautifully everywhere.One of my favorite flower is Hydrangea.Hydrangea color is suprisely beautiful and vibrate in purple,white and pink and at the same time all these color are dictate by it's soil.Since I love to bake banana cake.I might as well decorate my cuppie with some hydrangea..Happy Spring!! Happy Baking too!!

Ingredients:
(A)
2 sticks unsalted butter
1 cup granulated sugar
4 large egg,room temperature

(B)
1 1/2 cup all purpose flour,seive
1 tsp baking powder
2 large ripe banana,mashed
1 tsp vanilla/banana essence
1/4 tsp salt


Cream Cheese Frosting:

4 oz cream cheese
200 ml whipping cream
1/2 cup granulated sugar
1 tsp emulsion*optional*

Americolor or Wilton color(purple and green)
2D wilton tip for flower
233 or 234 Wilton tip for grass
sprinkle

Method:

1:Preheat oven to 350 F.Prepare 12 muffin pan or 6 large muffin pan with liner.

2:Combine butter and sugar in electric mixer at high speed.Beat until fluffy and light before add in egg one at a time.Add in salt and vanilla/banana essence.

3:Use scraper to scrape the mixture together,add in flour mixture,fold the batter until well mix.If you use mixer,use low speed for about 5 round.Do not over mix the batter.

4:Scoop the batter into the prepared muffin pan.Bake in the middle of oven for 15-18 minutes.Remove from oven and check with toothpick.If comes out clean then it's ready.

5:Let the cup cake rest on a wire rack until it's completely cool before pipe the frosting.

6:Combine cream cheese,sugar and whipping cream in electric mixture.Beat until it's light and fluffy.The color will change to completely white.Drop 1 tsp of cream cheese emulsion*optional*

7:Pipe the frosting and decorate the cupcake as you desire.