Passionfruit Fairy Cakes

• 125g butter, softened
• 2/3 cup caster sugar
• 2 eggs
• 1/3 cup milk
• 1 1/2 cups SR flour, sifted
• 1/2 teaspoon vanilla essence
• 250g block PHILADELPHIA Cream Cheese, softened
• 2 tablespoons caster sugar
• 1/3 cup passionfruit pulp in syrup, and extra for drizzling
• icing sugar, for dusting

1. Cream the butter and sugar with an electric mixer until creamy and pale.
2. Add the eggs one at a time until well combined.
3. Fold through the milk, flour and vanilla.
4. Spoon into patty cases and bake at 160C fan-forced for 12-15 minutes, until golden and cooked.
5. Cool.
6. Beat the Philly* and sugar until smooth.
7. Stir through the passionfruit.
8. Cut the top out of each cake and fill with the Philly* cream.
9. Replace top, dust with icing sugar, and drizzle with extra passionfruit.

butter, caster sugar, eggs, milk, flour, vanilla essence, philadelphia cream cheese, caster sugar, passionfruit pulp, icing sugar

Taken from www.kraftrecipes.com/recipes/passionfruit-fairy-cakes-104073.aspx (may not work)