Combine flour, sugar and salt and stir in chunks of cold butter.
Knead all the ingredients to a dough on a low speed, add ice-cold water and continue to knead at high speed.
Refrigerate the dough for at least 2 hours.
Step 2
Peel and dice the apples.
Sprinkle the apple pieces with the juice of half a lemon.
Melt the butter in a saucepan. Add the diced apples, brown sugar and cinnamon. Cook until the apples are soft, 10-12 minutes over medium heat. Allow to cool.
Step 3
Take the dough out of the refrigerator, give it a quick knead and roll it out thinly on a floured surface.
Cut 12 circles from the dough, place in greased tins and spread evenly with the apple filling.
Bake the muffins in a pre-heated oven on the lowest rack at 175° C top and bottom heat for 35-40 minutes. Allow to cool.
Step 4
Whip the Creme Patisserie Sweetened with the vanilla sugar until stiff, fill into a piping bag with a perforated nozzle, decorate the cupcakes and garnish with caramel syrup.
