Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.

Line a muffin tin with 12 large muffin sized cupcake cases.

Cream together the butter and sugar until pale and creamy.

Slowly add the beaten eggs.

Add the flour and mix until smooth.

Finally add the apple sauce & mix until thoroughly blended.

Carefully spoon the batter into the cases.

Bake for around 25 minutes or until the sponge springs back when lightly touched.

Remove from the tin and leave to cool on a wire rack.

In a small bowl or cup mix together the custard powder and milk until it forms a smooth paste.

Transfer the paste to a large bowl and add the softened butter. Mix together until completely blended.

Then add the icing sugar and mix together until creamy and lump free.

Once the cakes are cool pipe a swirl of frosting onto each cake.