Pre-heat conventional over at 170C/338F and grease a standard cupcake or small muffin tin

In a small saucepan, melt butter, add sugar + water + vanilla + lemon + pink food colouring + apple and bring to a simmer, add more water if needed as you want to keep them wet but not drowning

Cook apples until soft but still holding shape, then strain apple

Once drained apples have cooled, arrange a very thin layer of apple on the bottom of each cupcake hole and set aside

With an electric mixer with a paddle attachment or hand mixer, beat butter on low-medium until creamy, then slowly add sugar + vanilla

In another bowl sieve all dry ingredients together and mix well

In another bowl add vinegar to milk, stir until thickens, then add rosewater + lemon juice + pink food colouring and mix

With the mixer on lowest speed slowly add 1/3 flour, then 1/3 milk to buttered sugar and repeat the process over until you have just combined all ingredients, don't over mix

Bake to 170C/338F for 20-25 mins or until skewer comes out clean when poked in the centre of a cupcake

Let cool then tip upside down and pipe butter cream (see recipe) over the apple topping

Make toffee (see here) and pour in silicone heart shape mould, once hearts are set place onto the top of the butter cream