Instructions

Step 1
Preheat oven to 180C. Brush twelve 80ml (1/3-cup) capacity muffin pans with melted dairy spread to lightly grease.
Step 2
Use a wire balloon whisk to whisk together the sugar, egg, milk, apple puree and vanilla in a medium bowl until well combined. Sift the flour over the egg mixture. Use a large metal spoon to fold the flour into the egg mixture until combined.
Step 3
Divide the cake batter among 3 bowls. Add the pink liquid food colouring to 1 portion and stir until well combined. Combine the cocoa powder and hot water in a small bowl and add to another portion. Stir until well combined.
Step 4
Place alternate spoonfuls of the 3 mixtures into prepared pans. Use a skewer to gently swirl batters together to create a marble effect. Bake in preheated oven for 15-20 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn onto a wire rack for 30 minutes or until cooled to room temperature.
Step 5
Use a small sharp knife to cut a 1.5cmthick disc from the top of each cake, leaving a 1.5cm-wide border. Cut the discs in half to make 2 semicircles.
Step 6
Place a teaspoonful of Fruche in the centre of each cake. Top with a teaspoonful of fruit spread. Arrange the semicircles in the filling to form "wings". Dust the cakes with icing sugar and serve immediately.