Apple cupcakes with nuts and honey

Ingredients for 1 servings:

• 3 eggs
• ½ cup sugar
• 3 tbsp honey
• ½ cup oil
• 2 apples
• 1 cup hazelnuts, ground
• 1 ½ tsp baking powder
• 1 cup sour cream
• 1 cup flour
• 1 pinch(s) cinnamon powder
• lemon juice
• 250 ml cream
• 200 g chocolate, white
• 1 sachet of vanilla sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

The cup has a capacity of 250 ml. Peel and dice the apples and drizzle with a little lemon juice. Combine the eggs with the sugar, honey, and oil and mix well. Stir in the sour cream and a pinch of cinnamon. Stir in the nuts and add the diced apples. Slowly stir in the flour. If the batter is too runny, add a little more flour; if it’s too stiff, add a little milk until smooth. Preheat oven to 160°C (320°F). Pour batter into 16 muffin cups. Fill no more than 2/3 full and bake for about 20 minutes. For the topping, heat the cream. Mix the broken chocolate with the vanilla sugar and pour over the hot cream. Stir until the chocolate has melted. Let it cool, preferably in the refrigerator. Whip the cold chocolate cream with a mixer until it has a creamy consistency. Transfer to a piping bag and pipe onto the apple fritters. Tip: For decoration, you can sprinkle grated nuts or hazelnut brittle on top. The batter can also be used to make a cake in a 20 cm springform pan. The baking time will increase to about 45 minutes. Let cool, then cover with the cream and decorate.