Serves: 12 (makes 12 cupcakes)
Time to make: 35 mins (Hands-on time: 20 mins, Cooking time: 15 mins)
Total cost: $8.64 / $0.72 per serve
100g reduced-fat spread
1/2 cup (110g) castor sugar
3 teaspoons vanilla extract
2 teaspoons rose water
1 1/2 cups gluten-free baking mix (we used Healtheries) with 1 teaspoon baking powder stirred in
1/4 cup trim milk
170g extra-light cream cheese, room temperature
1 teaspoon icing sugar
Step 1Preheat oven to 160°C. Line 12 x 1/3-cup muffin-tin holes with paper cases.
Step 2In a small bowl place spread, castor sugar, 2 teaspoons of the vanilla and rose water. Beat with an electric mixer until light and fluffy. Add eggs to bowl, one at a time, beating between additions. (Mixture will separate at this stage.)
Step 3Transfer egg mixture to a large bowl. Stir in half the baking mix then stir in half of the milk. Repeat this process with remaining flour and milk until batter combines. Divide batter among muffin-tin holes and bake for 15 minutes. Leave cooked cupcakes to stand in muffin tin for 2 minutes then transfer to a wire rack to cool.
Step 4Place remaining vanilla in a small bowl with cream cheese. Stir to combine. Use a sharp knife to cut a 2cm-deep x 3cm-wide diamond-shaped piece from each cupcake top, leaving a 1.5cm edge. Cut cake tops in half.
Step 5Fill holes on cupcake tops with cream-cheese mixture. Arrange cake-top halves in cream cheese to form wings. Dust with icing sugar and serve.