Cinnamon star cupcakes with speculatius topping and apple pieces

Ingredients for 1 servings:

• 45 g oat flakes
• 240 ml buttermilk
• 190 g flour, type 1050
• 2 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon powder
• 1 egg(s)
• 120 g sugar, brown
• 80 ml vegetable oil
• 2 apples
• 120 g powdered sugar
• 100 g speculatius biscuits
• 175 g cream cheese, full-fat
• 75 g butter, soft
• 12 cookies (cinnamon stars)

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes

For the topping, beat the cream cheese until creamy and add the softened butter. Then sift in the powdered sugar. Crumble the speculatius biscuits very finely. Set aside a small pile of speculatius crumbs for decoration. Stir the rest of the crumbs into the topping cream and refrigerate for about an hour. Preheat the oven to 180°C fan/convection oven. First, mix the oats with the buttermilk and let them sit for about 10 minutes. Meanwhile, wash, core, and cut the apples into small pieces. Beat the egg with the sugar until frothy and stir in the oil and oats. Mix the flour with the baking powder, baking soda, and cinnamon and add to the egg mixture. Mix everything well and finally fold in the apple pieces. Pour the batter into the baking cups. Bake in the preheated oven on the middle rack for about 20-25 minutes. Remove the muffins from the tin and let them cool. After cooling, decorate with the topping and garnish with cinnamon stars and speculatius crumbs.