Clover Butterfly Spekboom cupcakes

Recipe by: Mo Horne

 
For the cupcakes
160g Classic spread
160g caster sugar
2 medium eggs, beaten
100g fresh Spekboom, chopped
160g self-raising flour
2 tsp vanilla paste 
1 cup milk
 
For the frosting
160g cream cheese, softened
100g  icing sugar
1 tsp vanilla paste
Fresh Spekboom leaves for garnishing
 
 
Heat the oven to 170°C. Place the Classic spread into a bowl along with the sugar and beat together until thick and smooth. Add in the eggs and beat well. Add in the flour, vanilla paste and chopped spekboom and mix well together. Pour in the milk and mix until it forms a smooth batter. 
 
Line the muffin tin with the paper cases and evenly spoon in the batter. Bake for 20-25 minutes until risen and golden in colour. Allow to cool.
 
Meanwhile, make the frosting. Put the cream cheese in a large mixing bowl and beat using an electric hand mixer or wooden spoon. Add half the icing sugar and beat until combined, then add the remaining sugar with the vanilla. Whisk or beat until smooth and paler in colour.