Rec cred: Ruhana Ebrahim
Pic cred: Oh My Cupcakes recipe book
1 cup Koo applesauce½ cup milk3 tablespoon oil1 teaspoon vanilla essence 1 egg white1 ½ cup rolled oats1 ¼ cups flour½ cup light brown sugar1 teaspoon baking powder¾ teaspoon bicarbonate of soda¾ teaspoon cinnamon powder½ teaspoon salt Frosting-7-8 medium pink applesStore bought puff pastry Butterscotch Sauce-60g butter½ cup white sugar½ cup fresh cream
1. Preheat oven to 180degC. Line cupcake pans.2. Thaw out puff pastry and roll onto a floured surface. Cut into even strips.3. Spray and cook 12 mini tart pans, then place strips in the pans, forming a lattice basket.4. Bake in oven until lightly golden. (when baking in oven, place another tart pan over and a heavy oven proof dish over, to keep the pastry from puffing and shrinking).5. Keep checking on the lattice tops, but keep the weight on the pans so they keep their shape.6. Sift dry ingredients in a large bowl.7. In a separate bowl, mix wet ingredients.8. Stir wet ingredients into dry ingredients until just combined.9. Fill cups till ¾ full.10. Peel apples and slice, then place slices ontop of batter.11. Bake for 10-15min, insert a toothpick to see if cooked through.12. Allow cupcake to cool, and make sauce in a saucepan.13. Melt butter on medium heat, then add sugar and dissolve completely.14. Pour in cream and allow to thicken.15. Whilst hot, pour over cupcakes.16. Top with premade lattice tops and dust on icing sugar.17. Serve with vanilla ice-cream.