For the dough, roast the nuts in a pan and take them out. Peel ginger and grate finely. Wash apples and roughly grate around the core. Immediately mix with 1 1⁄2 tbsp. lemon juice.
Cream butter, sugar, vanilla sugar, ginger and 1 pinch of salt with the whisk of the mixer. Add the eggs one by one, alternating with 50 g flour. Mix 200 g flour, nuts and baking powder, stir briefly into the egg mixture. Fold apples into the dough. Spread the dough into twelve paper baking cups in a muffin tray. Bake in the preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for 20-25 minutes (stick test!). Let cool on a cake rack.
For the decoration knead marzipan and 1 heaped tablespoon of icing sugar. Divide the mixture into 2 portions. Colour 1 portion with cocoa and form 12 small apple stalks. Knead the rest with green food colouring and form 12 leaves.
For the icing, mix 250 g icing sugar, 2 tablespoons lemon juice, approx. 1 tablespoon hot water and red food colouring to a thick icing. Take the muffins out of the bowls and cover with icing. Press one "apple stalk" and one "apple leaf" each into the moist icing. Let them dry.