Heat Stork with Butter in a pot, allow it to cool, and mix it with beaten egg and milk.
Peel, core and dice the apple, and add it to the mixture.
In a bowl, mix flour, oat flakes and sugar.
Now mix the dry ingredients with the wet mixture and stir it thoroughly.
Place 12 cupcake cases in a muffin tin and distribute the mixture between the cases. Bake in a preheated oven – 180°C for 35 minutes. Remove from the oven and allow to cool on a wire rack.
For the icing, mix the Stork with the icing sugar and cinnamon with some of the remaining lemon juice. Add more lemon juice if too stiff.
Cut the remaining apples into thin slices and spread flat on a baking sheet lined with parchment paper. Dry the apples in an oven preheated to 180 °C for about 5-10 minutes.
Pipe the icing over the cupcakes and decorate with the dried apples.
- Temperature: 200°C/180°C Fan/Gas mark 6 oC
- Baking time: