Apple cupcakes decorated with ornamental cookies

Ingredients:

Apple cupcake filling:

• 1 tbsp (15 g) unsalted butter
• 2 large, golden-yellow apples, peeled and diced
• 2 tbsp. l. brown sugar
• 1 tbsp. wheat flour
• 1 tbsp bourbon (or water)
• 1 tbsp water - can be added if necessary
• 1/2 tsp ground cinnamon

Cupcake batter:

• 1 and 1/4 cups premium wheat flour
• 1 teaspoon ground cinnamon
• 1/2 tsp baking powder
• 1/2 teaspoon baking soda
• 1/2 tsp salt
• 110 g melted unsalted butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup sour cream
• 2 large eggs
• 1 tsp vanilla extract

Cupcake toppers (braided cookies, frosting):

• 1 sheet of shortcrust pastry for pie, about 0.5 cm thick.
• 1 large egg, lightly beaten
• 1 tbsp coarse granulated sugar
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup powdered sugar

Preparation:

1. Preparing the filling: Melt the butter in a small saucepan over medium heat. Add the apples, brown sugar, flour, bourbon, water, and cinnamon. Cover and cook, stirring frequently, until the apples are soft and the sauce is thick, about 10 minutes. (Add a little more water if the apples are sticking.) Remove from heat and set aside.
2. Making cupcakes: Preheat the oven to 180°C. Prepare 12 muffin tins with muffin liners. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
   
   In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, sour cream, eggs, and vanilla. Add the flour mixture and whisk until smooth.
3. Divide the batter among the prepared cupcake tins, filling each one two-thirds full. Bake for 12 minutes, then remove from the oven. Spoon 1 tablespoon of apple filling on top of each cupcake and bake until the edges are golden brown, about 8 minutes (ideally, the cupcakes should look slightly moist). Let cool on the baking sheet for 5 minutes, then transfer the cupcakes to a cooling rack to cool completely.
4. Making the dough braid: Line a baking sheet with parchment paper. Place the shortcrust pastry on a cutting board. Cut into 0.5–1 cm wide strips and arrange them in a lattice pattern.
   
   Using a hand-held cookie cutter, cut 12 5cm (2-inch) circles from the resulting grid and place them on the prepared baking sheet. Brush with beaten egg and sprinkle with coarse sugar. Bake until golden brown, about 15 minutes. Let cool completely on the baking sheet.
5. Preparing the glaze: Beat the cream, sour cream, and powdered sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Spread the icing on each cupcake and decorate with a wicker cookie.