2. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle. Add the yoghurt mix and melted butter and quickly fold in with a spatula or metal spoon, but don't over mix it. Spoon mixture into the cases and bake for 20 minutes or until golden, risen and springy to the touch. Cool on a wire rack.
3. In a large bowl whisk the cream cheese and butter until smooth, then add the icing sugar and beat again until you have a smooth, stiff icing. Mash 2 strawberries and beat into the icing then add approximately half of the passion fruit seeds and juice, until you have an icing that holds its shape but is easily spreadable. Pipe or spoon the frosting onto the cakes and top each with a strawberry and a drizzle of the remaining passion fruit juice and seeds.
Recipe courtesy of www.vivastrawberries.com