1

Put the chopped apples in a pan with a splash of cold water. Cover and simmer over a moderate heat for 8-10 minutes until soft. Remove from the heat and roughly mash with the back of a fork. Leave to cool.

2

Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a 12-hole muffin tin with paper cases. Put the low-fat spread, maple syrup and vanilla in a freestanding mixer and beat well until combined. Add the eggs, one at a time, and beat well between each addition.

3

Fold in the flour, baking powder and mixed spice until you have a smooth batter, then fold through the mashed apple.

4

Divide the mixture between the paper cases and bake for 20 minutes, or until risen and golden. Leave to cool completely.

5

Reduce the oven temperature to 120°C, fan 100°C, gas mark ½. For the decoration, line a baking tray with greaseproof paper, then lay the apple slices in a single layer. Dust with the cinnamon, then bake for 45 minutes to 1 hour until crisp. Set aside to cool and crisp up even more.

6

Make the frosting. Whisk all the ingredients together in a bowl until well combined, then chill for 1 hour in the fridge to firm up. Spread over the cupcakes and top with a dried apple slice.