Dice 2 apples into small cubes.

Cook the diced apples with 2 tbsp sugar over medium heat. Add lemon juice and simmer until the liquid evaporates.

Let the cooked apple filling cool completely before use.

Cream 100g softened butter with 150g sugar until smooth. Gradually add 2 eggs, mixing until creamy.

Sift half of the 250g cake flour and 2 tbsp baking powder into the mixture and mix.

Add half of the 1/2 cup milk and mix. Then add the remaining flour and milk, mixing until combined.

Fold the cooled apple filling into the batter.

Preheat the oven to 180°C (356°F). Fill muffin tins to 70% capacity with the batter.

Bake for 40-45 minutes until golden brown.