Preheat oven to 160 degrees C (fan oven) [320 fahrenheit]
Melt the butter in microwave until it is “just melted”
Using a high speed blender or food processor, place all ingredients and whizz up until combined
In a regular sized muffin tray, place 6 foil wrappers (discard the paper liners that usually come with them)
Give them a 2 second spray with coconut oil spray or canola spray to prevent any sticking
Using a dessert spoon, evenly spoon the mixture into the 6 cases
Bake for 20 minutes at 180 degrees [320 fahrenheit]. Then cool on a wire rack before adding the frosting.
Making the frosting: Make sure the cakes are cook before icing.
Ensure the cream cheese is close to room temperature.
In the high speed blender/food processor. Place all the ingredients for the frosting and whizz up to combine
Cut the end off the piping bag and insert the nozzle. Using a spoon, add the frosting mix to the piping bag and gently push down to the bottom
In a swirling motion, add the frosting to the cupcakes one by one.
Store the cupcakes in the fridge once done. They will keep for 3 to 4 days in an air tight container.
Eat and enjoy straight from the fridge!