I then creamed 125g butter, 1 teaspoon vanilla extract and 2/3 cup caster sugar until it was light and fluffy. Then beat in two eggs, one at a time, before adding 1/2 cup plain flour, 1 1/4 cup self raising flour, 1 teaspoon mixed spice, 1/2 teaspoon ground cinnamon, 1 cup of buttermilk and a grated granny smith apple.
With the power of the internet, here are some muffin pans I prepared earlier! I found I had enough mixture to make 15 cakes, so spoon your caramelised apples and sauce into the base before popping some cake mixture on the top. Bake for 30 minutes at 180°C, stand for 5 minutes before flipping onto a serving tray.