Spiced Apple Muffins with Gold Leaf
- For the cupcakes
- 2 ¼ cups self-rising flour (sifted)
- 1 teaspoon Baking powder
- 1 teaspoon ground cinnamon
- ½ cup caster sugar (scant)
- 2 eggs
- ½ cup milk
- 4 tablespoons sunflower oil
- 2 Apple (peeled and finely chopped)
Gold leaf is extremely delicate. The sheets are paper-thin and tear easily. Avoid touching the gold leaf with your hands, because it will stick to your fingers. Wear cotton gloves when working with gold leaf Use a very sharp knife to cut into flakes and apply with the tip of the knife or use tweezers.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a 12-hole muffin tin with paper cases.
Sift the flour, baking powder and cinnamon into a mixing bowl. Stir in the sugar.
Whisk together the eggs, milk and oil. Pour into the dry ingredients and mix until just combined, then stir in the apples.
Spoon the mixture into the paper cases and bake for 20-25 minutes until the muffins are well risen and firm.
For the topping: whisk together all the ingredients until thick but not stiff.
Spoon into a piping bag and pipe swirls on top of the cakes.
Decorate with gold leaf, chocolate flakes and chocolate hearts.