METHOD

• Preheat oven to 180C
• Line a 12-hole muffin tray with cupcake cases
• Place the butter and sugar in a large mixing bowl and whisk together until light and fluffy. Whisk in the eggs one at a time
• Sift in the flour, baking powder, spices and mix. Stir through the Greek yoghurt, milk and diced apple. Using a teaspoon, divide the mixture between the cupcake cases and bake in the oven for 15-20 minutes until risen and golden. Place on a cooling rack
• To make the cream cheese icing, add butter to a large mixing bowl and whisk until white and fluffy. Whisk in the icing sugar until combined, followed by the cream cheese – don’t over whisk or the cream cheese may split. Add a splash of milk if you feel the consistency needs adjusting
• Spoon the icing into a piping bag fitted with a large open nozzle and pipe a circle of icing on top of each cupcake
• Finish each cupcake with a dehydrated apple slice and a drizzle of toffee sauce