Preheat oven (electric cooker: 175 °C/circulating air 150 °C/gas: see manufacturer). For the apple look, form 12 cherry-sized balls from aluminium foil. Place 2 paper baking cups inside each other in the recesses of a muffin tray (12 recesses).
Clamp 1 aluminium ball each between the moulds and troughs.
Wash, peel, quarter, core and chop the apples. Mix immediately with lemon juice.
For the dough mix flour, baking powder, sugar and 1 pinch of salt. Mix egg, yoghurt and oil with the whisk of the mixer. Add the flour mixture and stir everything in briefly until all ingredients are just mixed.
Fold in the apples. Spread the dough into the moulds. Bake in a hot oven for 20-25 minutes.
Let the muffins rest for about 10 minutes. Then lift them out of the troughs and let them cool down completely.
For the Frosting, whisk butter and icing sugar with the whisk of the mixer for approx. 6 minutes until thick and creamy white. Colour red with food colouring. Stir the cream cheese until smooth and then briefly stir into the buttercream.
Spread Frosting evenly on the 12 muffins. Cut 12 pieces (approx. 1 cm each) from the rubber cord and place them at the bottom as a flower attachment. Cut the rest of the rubber cord into another 12 pieces of the same size and use the top as a stem base.
Cut wine gums in half crosswise (e.g. with small sharp scissors). Use as a leaf. Chill for about 30 minutes.