Ingredients

• softened butter (110g)
• caster sugar (110g)
• 2 eggs
• self raising flour (110g)
• 1 tbsp ground cinnamon
• a pinch ground nutmeg
• a pinch ground allspice
• 4 cooking apples
• 1 tbsp brown sugar
• a splash of water
  
  
• Buttercream
• butter, room temperature (150g)
• icing sugar (300g)
• a drop of vanilla extract
• handful chopped pecan pieces
  
  

Recipe

preheat the oven to 190˚C.
beat the butter and sugar until pale and fluffy.
crack the eggs into the mix, one at a time, and stir to ensure it is well combined.
fold in the flour with the cinnamon, nutmeg and allspice.
spoon two heaped teaspoons of mix into each cupcake case and line them up in a muffin tin.
bake for 25 minutes or until cooked through… test with a skewer.
remove from the tin once cooked, and place on a wire rack to cool.
peel, core and chop the apples into chunks.
place in a pan with the brown sugar and a splash of water.
cover with a lid and cook for 15 minutes, stirring occasionally until the apples are soft and mushy.
whisk the butter for the buttercream until soft, then add the icing sugar and vanilla extract.
scoop out a hole in the top of each cooled cupcake.
fill the hole with a teaspoon of the apple purée.
pipe the butter icing onto each cake to cover over the hole.
top with the chopped pecans and serve.

makes 10