For the Cupcakes

1/2 cup butter [room temperature]                              

1 cup self-rising flour

2 eggs

3/4 cup unsweetened applesauce

1 tbsp ground cinnamon

1/2 cup chopped pecans or walnuts

1/2 cup golden raisins

Topping

1 small red apple, sliced thinly

2 tbsp granulated sugar

Preheat oven to 350*F. Grease a 12-cup muffin pan. Place the butter, sugar, flour, and eggs in a bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes. Stir in the apple sauce, cinnamon, nuts, and raisins.

Spoon the batter into the greased muffin pan. Lay the apple slices on top and sprinkle with a little sugar.

Bake for 25 minutes. Remove the pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Serve warm!

For the cupcakes

1 cup butter [room temperature]

1 cup superfine sugar

2 cups self-rising flour

4 eggs

1 tsp vanilla extract

Topping

20 oz. can of crushed pineapple

1/5 cup butter, melted

3/4 cup packed brown sugar

Preheat the oven to 350*F. Grease two 12-cup muffin pans with butter, and dust with a little flour. Tap out the excess flour. In the bottom of each cup drizzle 1 tablespoon melted butter, 1 tablespoon pineapple, and 1 tablespoon brown sugar.

Place all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2-3 minutes. Spoon the batter over the pineapple mixture into each cup. Bake for 25 minutes. Remove pans from the oven and cool for 10 minutes.

Turn out the cupcakes onto dessert plates, serve with heavy whipped cream if desired.