Cream cheese frosting
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.