Vanilla cupcakes with apple pie filling

Ingredients for 1 servings:

• 75 g butter, soft
• 50 ml vegetable oil
• 170 g sugar
• 1 pinch of salt
• 2 eggs
• 1 ½ tsp vanilla flavor
• 200 g flour
• 1 tsp baking powder
• 2 tsp, levelled lemon peel, grated
• 75 ml milk, whole milk
• 200 g apples
• 3 tbsp lemon juice
• 2 tbsp sugar
• 1 ½ tbsp flour
• 1 pinch of salt
• ¾ tsp cinnamon
• ½ tsp lemon zest, grated
• 200 g whipped cream, cold
• 2 tbsp powdered sugar
• ½ tsp vanilla flavor

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

for 12 cupcakes

Makes 12. For the filling, peel and dice the apple, and toss with the lemon juice. Add the remaining filling ingredients and mix until combined. Preheat oven to 175°C (top and bottom heat). Line a muffin tin with paper cases. Cream together the butter and oil with the sugar and salt until creamy. Stir in the eggs and vanilla extract. Sift the flour and baking powder, stir in the lemon zest, and alternately stir in the flour mixture with the milk. Spoon 1 teaspoon of batter into each case, add a teaspoon of filling, and cover with the remaining batter. Bake for 25 minutes. Do the skewer test. Then let cool completely. Whisk the cold cream with the powdered sugar and vanilla extract in a tall container until stiff peaks form and fill a piping bag with a star or perforated nozzle. Spread decoratively on the cupcakes and serve immediately. Tip: If you want to serve the Apple Pie Cupcakes warm: let them cool for 10 minutes after baking and serve with whipped cream. Do not spread it on the cupcakes, as it will melt otherwise.