For these cakes I just altered the recipe I used to make the cherry bakewell cupcakes;you just minus the raspberry jam and chuck in some diced apple! It's a really simple recipe.
For the cupcakes
150g caster sugar
100g self-raising flour
3 free-range eggs
1 tsp baking powder
60g ground almonds
1 tbsp milk
Two small apples, diced
For the icing
250g icing sugar
1 tsp almond extract
Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with 12 cupcake cases.
For the cupcakes, cream the margarine in a bowl until light and fluffy. Add the rest of the ingredients and stir until combined.
Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden brown. Leave to cool for 10 minutes.
For the icing, mix the icing sugar and water together in a bowl until you have a smooth consistency. Add the teaspoon of almond extract and the food colouring. I used yellow and blue to make a lovely apple green colour.
Spoon the icing onto each cupcake, and you're done.
I had lots of mixture left over after filling 12 cases [I always find that, don't you?], so filled a heart shaped mould and make a big cake too!