I have made these initially for my eldest 7-years old birthday party and they simply disappeared. I took a quick picture of them and that was it. Many of you have asked me through DMs if I could share the recipe, so here it comes.

INGREDIENTS

• 150 g butter, room temperature
• 170 g coconut sugar
• 2 eggs
• 1 tsp vanilla sugar or 1 tsp vanilla extract
• the zest of 1 lemon
• 1/2 dl freshly pressed lemon juice
• 1 dl full-fat milk
• 180 g all purpose flour
  

For the filling:

• 2 big apples
• 2 tbsp butter
• 2 tbsp coconut sugar
• 1 tsp Ceylon cinnamon
• 1 tsp ground cardamom
  

For the vanilla cream:

• 3 dl heavy cream to whip
• 2 egg yolks
• 2 tbsp vanilla extract
• 1 tbsp confectionary sugar (it doesn’t go to substitute with anything)

DIRECTIONS

1. Start with the filling: Wash, take out the core and cut in little cubes your apples. Heat up butter in a pan, add the apples and wait until they get warm then add the sugar and spices. Allow them to just get sticky, aromatic, warm and very very soft. Take away from heat then and set aside.
2. Prepare your oven to 175°C and line a 12-muffins form for the oven with muffin/cupcake papers.
3. In a bowl, whip up butter and sugar until creamy. Then add the egg little by little and mix. Add the rest of the ingredients for the muffins and mix on low-medium until you get a creamy, well blended mix.
4. Divide the muffin mix in the 12 muffin forms and take from the apple/cinnamon mixture and press some of it in the center of each muffin, sinking them.
5. Bake in the oven until golden for about 15 minutes. Take out and allow to cool.
6. Now prepare the cream by mixing all the ingredients in a bowl until it becomes fluffy. Pipe the cream over the muffins in a desired shape and sprinkle some cinnamon on top for aesthetics.