Apple & maple syrup cupcakes

Instructions

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.