• 25min
  • 25min
  • Easy
  • 6 Servings
0 vote


For the cake
  • 1 Pink Lady® apple
  • 110 g flour
  • 1 pinch of salt
  • 1 vanilla pod
  • 50 g sugar
  • 40 g butter
  • 30 g ground almond
  • 6 g yeast
  • 1 egg
  • 150 g crème fraîche
For the topping
  • 125 g Speculoos paste
  • 250 g mascarpone cream
Icing the cupcakes
  • 2 Speculoos biscuits


For the cake
  1. Preheat the oven to 180° C.
  2. Slice the vanilla pod lengthways and scrape out the seeds.
  3. Peel and finely dice the Pink Lady® apples.
  4. In a frying pan, melt 10 g of butter and cook the Pink Lady® apples on a low heat.
  5. Add 1 dessert spoon of sugar and the vanilla seeds. Caramelise. Set aside to cool.
  6. Melt the rest of the butter
  7. Whisk the egg with 50 g of sugar.
  8. Add the melted butter and crème fraîche to mixed egg and sugar.
  9. Combine the flour, almond powder, baking powder and salt in another mixing bowl
  10. Incorporate the liquid mixture being careful not to mix too vigorously
  11. Add the caramelised apples. Gently mix together.
  12. Pour the preparation into greased cupcake moulds
  13. Oven bake for 20 to 25 minutes then leave to cool.
For the topping
  1. Combine the mascarpone and Speculoos paste.
Icing the cupcakes
  1. Fill a piping bag with the mascarpone cream
  2. Decorate the cupcakes with the topping.
  3. Smash up the biscuits.
  4. Sprinkle the broken biscuit on top.
  5. Refrigerate for 15 minutes before serving.

Pink Lady® top tip

Have fun with homemade decorations for Halloween!

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