1/2 cup unsalted butter, softened
*(substitute for vegan margarine for baking, for lactose free recipe)
1/2 cup + 1 tbsp. confectioners/icing sugar
1 cup self-rising flour
2 eggs
3/4 cup unsweetened applesauce
3/4 tsp. cinnamon
1 small red eating apple, thinly sliced
2 tbsp. granulated sugar
1. Preheat the oven to 350F. Place the butter, icing sugar, flour and egg in a bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the applesauce and cinnamon with a whisk until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Lay a few apple slices on top of each unbaked cupcake and sprinkle with granulated sugar. Bake for 25 minutes. Remove pan from oven and cool for 5 minutes. Remove cupcakes from pan and cool on a wire rack for 25 minutes.
For the drizzle:
4 tbsp. apple brandy
3 tbsp. sugar
2. Combine brandy and sugar in a medium saucepan. Simmer on low heat for about 5 minutes. Spoon over cooled cupcakes before serving.
Makes approximately 12 cupcakes
