-
1
Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
-
2
In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed.
-
3
Add the eggs, 1 at a time, until completely combined.
-
4
Scrape down the sides of the bowl with a rubber spatula.
-
5
Add the superfine sugar with the mixer set to low speed.
-
6
Once combined, set the mixer to medium speed and mix for 5 minutes.
-
7
Sift together the cake flour, cinnamon, salt, and baking powder.
-
8
Begin to add the sifted dry ingredients to the batter, alternating with the warm milk.
-
9
Mix together the apples and nutmeg.
-
10
Cook in the microwave for 3 minutes, and then drain any excess juices.
-
11
Fold the apples and half the toasted pine nuts into the batter.
-
12
Add the vanilla extract.
-
13
Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes.
-
14
Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done.
-
15
Remove from the pan and place onto a tray to cool.
-
16
Using a pastry bag and piping tip, frost the cupcakes with the Brown Sugar Buttercream, and garnish with caramel sauce and remaining toasted pine nuts.
-
17
In a small saucepan, heat the brown sugar and 2 tablespoons butter.
-
18
Boil for 1 minute, remove from the heat, and cool slightly.
-
19
(If it cools completely, it will harden too much and make it difficult to cream with the butter.)
-
20
In a heavy-duty mixing bowl, cream the remaining 1/2 cup butter with the melted butter /brown sugar mixture.
-
21
Add 3 cups powdered sugar and mix on low speed.
-
22
Turn the mixer off, add the milk, and mix.
-
23
Add the remaining 3 cups powdered sugar and the vanilla and mix together until smooth.
