Cute little cakes that are great fresh from the oven with some custard or cream, or as a tea-time treat with a hot cuppa.
Preheat your oven to 170c, 160c fan, 350f, Gas Mark 4.
In a heavy bottom pan heat the apples and 15gms of sugar. It depends on how firm you want the filling of your cakes to be, but I prefer my apples to be soft but still keep their shape. Once cooked set to one side to cool.
Sift the flour, cream of tartar and baking powder into a mixing bowl.
Add the baking spread and sugar to the bowl and rub the mixture with your fingers until it resembles the texture of breadcrumbs.
Add the egg and mix to a dough. It should resemble something similar to pastry dough, but slightly softer. Don't over work the dough as you don't want tough cakes.
On a lightly floured surface roll 2/3 of the dough to about 1/4" thick.
Cut 10 rounds, about 2.5-3" across and place into a cupcake baking tray.
Fill each round with a spoon of the cooked apples. Keep it to the centre as you don't it oozing out when it cooks.
Now roll the rest of the dough and cut a further 10 rounds - I made mine slightly smaller, about 2".
Drop these onto the apple filled rounds in the cupcake tin. You don't have to worry about sticking them down, because as they cook they all bind together very nicely.
Bake for 15-20 minutes, or until they are well risen and slightly golden.
Remove from the oven, and gently run the flat of a knife around the edge of each cake to release them from the pan.
Turn out the cakes and allow to cool on a rack.
To make the Glaze Icing mix a teaspoon of water at a time to the icing sugar until you have a thick but pourable glaze.
Drizzle the glaze over each cake.