Step 1 Heat oven to 180°C. Place paper cases in 10 muffin tin holes.
Step 2 With an electric mixer or a wooden or plastic flat spoon, cream spread and sugar together until light and fluffy.
Step 3 Add eggs to the mixture, one at a time. Mix well after each addition.
Step 4 Sift flour. Add to cake mixture with vanilla essence. Use a large spoon to gently fold in flour. Use a figure of eight movement to do this. Do not overmix.
Step 5 Half fill each paper case with cake mixture. Bake in oven for about 15-20 minutes, or until well-risen and golden brown. Cool on a wire rack. Prepare icing.
Step 6 With a sharp knife, cut a round from the top of each cake. Cut this top in half. Pipe or spoon a little icing in each cake centre.
Step 7 Arrange wings on top of icing. Dust with icing sugar.
Step 1 Place reduced-fat spread in a bowl and beat until light and fluffy.
Step 2 Gradually stir in icing sugar, vanilla essence and milk. Beat well until light and smooth. Use to ice cakes.