Preheat oven to 180°C/ 160°C (fan forced) and line a 12 hole muffin tin with paper cases. Set aside

Combine all the ingredients into a bowl and beat until smooth without lumps. Divide the mixture between the patty pans and bake for 20 minutes or so until a skewer comes out clean. Allow the cupcakes to cool on a wire rack

Add all ingredients to a food processor and process until smooth and creamy. Pipe or spoon onto cooled cupcakes and sprinkle with sea salt just before serving