- 1/2 cup unsalted butter
- 1/4 cup shortening
- 4 large eggs
- 2 cups superfine sugar
- 2 3/4 cups cake flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup warm milk
- 2 cups small-diced apples
- 1/2 teaspoon ground nutmeg
- 1/2 cup pine nuts, toasted, divided
- 1 1/2 teaspoons vanilla extract
- Brown Sugar Buttercream, recipe follows
- Caramel sauce, for garnish
Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time, until completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.
Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.
Brown Sugar Buttercream:
- 1/4 cup brown sugar
- 1/2 cup plus 2 tablespoons unsalted butter
- 6 cups powdered sugar, divided
- 1 teaspoon vanilla extract
- 1/4 cup milk
In a small saucepan, heat the brown sugar and 2 tablespoons butter. Boil for 1 minute, remove from the heat, and cool slightly. (If it cools completely, it will harden too much and make it difficult to cream with the butter.) In a heavy-duty mixing bowl, cream the remaining 1/2 cup butter with the melted butter /brown sugar mixture. Add 3 cups powdered sugar and mix on low speed. Turn the mixer off, add the milk, and mix. Add the remaining 3 cups powdered sugar and the vanilla and mix together until smooth.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.