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.
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
sauce and remaining toasted pine nuts.