Apple Crisp and Cinnamon Cupcakes

Heat the oven to 180°C (160°C in a fan oven), gas 5 and line the holes in a muffin tray with paper cases.

Mix together the apple rings and apple juice.

Cream the butter and sugar together and add the eggs, beating in one at a time, with a pinch of salt.

Mix the semolina with the nuts, baking powder and cinnamon, and fold into the mixture together with the milk.

Finally, fold in the apple pieces and juice and spoon the mixture into the paper cases.

Bake in the oven for approx. 25 minutes.

For the topping, beat the cream cheese until smooth.

Sieve over the icing sugar, a little at a time, and mix in.

Add lemon juice to taste and transfer to a piping bag with a small round nozzle.

Pipe the icing onto the cupcakes.

If desired, decorate each one with an apple crisp and dust over a pinch of cinnamon.