(For all ingredients, please use organic versions if available)
Vegan Banana Butterfly Cupcakes
2 cups spelt flour
½ cup vegan butter
1 cup sugar
¼ cup organic soy milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla essence
2 ripe mashed bananas

Cashew Cream
⅓ cup soft tofu
1 cup ground cashews
⅓ cup soy milk
1 teaspoon vanilla essence
(Sweeten to taste if desired)

Decoration:
Confectioner’s sugar
Jam

1. Cashew cream: blend all the ingredients of cashew cream
2. Mix the butter and sugar
3. Put the mashed banana
4. Put the baking soda into the milk, mix it
5. Pour the milk and stir it
6. Put the vanilla
7. Tip the baking powder into the flour
8. Mixed them
9. Put the cake mixture into the muffin trays
10. Cook these for about 15 minutes, at 180 degrees celcius
11. For decoration: get a cake, chop the top off, cut it in half, trim the wings a little bit. Get a blob of cream. Put the wings on. Get a bit of icing sugar and put a little bit of jam in the center.
12. Ready to serve