We’ve outlined all the ingredients and directions for you to make the perfect Apple Nutmeg Pine Nut Cake with Brown Sugar Buttercream. This dish qualifies as a Intermediate level recipe. It should take you about 38 min to make this recipe. The Apple Nutmeg Pine Nut Cake with Brown Sugar Buttercream recipe should make enough food for 24 cupcakes.
You can add your own personal twist to this Apple Nutmeg Pine Nut Cake with Brown Sugar Buttercream recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Apple Nutmeg Pine Nut Cake with Brown Sugar Buttercream recipe.
Ingredients for Apple Nutmeg Pine Nut Cake with Brown Sugar Buttercream
- 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
- 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
Directions for Apple Nutmeg Pine Nut Cake with Brown Sugar Buttercream
- 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.
- Sift together the cake flour, cinnamon, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk.
- Mix together the apples and nutmeg. Cook in the microwave for 3 minutes, and then drain any excess juices. Fold the apples and half the toasted pine nuts into the batter. Add the vanilla extract.
- 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.
- 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.Read more at:
- 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.
Bakeware for your recipe
You will find below are bakeware items that could be needed for this Apple Nutmeg Pine Nut Cake with Brown Sugar Buttercream recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Cupcake – A cupcake (also British English: fairy cake; Hiberno-English: bun) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.
- Nut Recipes
- Apple Recipes
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
