Tipsy apple muffins à la Didi

Ingredients for 12 servings:

• 90 g sugar
• 90 g butter
• 180 g flour
• 2 m.-sized eggs
• 1 tsp vanilla sugar
• 1 tsp baking powder
• 0.33 bottles of lemon flavor
• 2 g orange zest
• 3 g Bourbon vanilla pod(s), the pulp
• 4 cl Calvados
• e.g. milk
• 12 tsp apple compote (homemade)
• ½ lemon(s), the juice
• 125 g powdered sugar
• n. B. water
• some sugar pearls

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with homemade apple compote and Calvados

Heat the butter until melted. Add the sugar to the butter and beat until fluffy. Add the eggs, vanilla sugar, lemon flavoring, grated orange zest, Bourbon vanilla, and Calvados. Mix everything together well. Sift the flour with the baking powder and add to the mixture a tablespoon at a time. Continue beating until the batter is heavy and difficult to pull off the spoon, adding a little milk if necessary. Line the muffin tins with paper cases and place 1 heaped teaspoon of batter into each one, leaving a well in the center. Add 1 teaspoon of apple compote to the well and then cover with a heaped teaspoon of batter. Bake in the preheated oven at 175°C (convection oven) for about 20 minutes (use a skewer to check if it’s thick enough). Remove the muffins from the oven and let them cool in the tin. Whisk the lemon juice with the sifted icing sugar until smooth and thick, adding a little water if necessary. Spread the mixture over the muffins and sprinkle with sugar pearls. Leave in the tin until ready to serve.