Step 1

Add all the ingredients to a medium mixing bowl. Beat with an electric mixer for 1-2 minutes or until mix through and creamy.

Step 2

Scoop batter using an ice-cream scooper into a mini cupcake pan (lined or unlined). Place in the fridge to set for 1-2 hours or in the freezer for up to 30 minutes.

Step 3

Remove from cupcake tins and transfer them into an air-tight container. refrigerate for up to 2 weeks.