Pre-heat oven to 180°C (160°C fan-forced). Place 16 patty cases between 1/3 cup capacity cake pans.
Place spread, sugar and maple syrup in a mixing bowl. Using a hand held mixer, beat until well combined. Add eggs one at a time until incorporated, followed by the vanilla and milk.
Combine the flours and baking powder, mix well. Gradually add to wet ingredients until batter is smooth. Do not over beat.
Spoon mixture between patty cases and bake for 15 minutes until risen and cooked. Cool on a wire rack.
For cashew cream, drain cashews and place in a blender. Process until smooth, add remaining ingredients and mix until well combined, smooth and creamy. Spoon on top of cupcakes.