INGREDIENTS:
For the cake:
225 g melted butter
425 g sugar
2 large eggs
5 mls vanilla extract (1 teaspoon)
8 g ground cinnamon (2 teaspoons)
5 g baking soda (1 teaspoon)
5 g salt (1 teaspoon)
300 g self-raising flour
3 large cooking apples, peeled and sliced
180 g chopped pecans
For the frosting:
225 g butter
500 g icing sugar
60 mls full-fat milk
5 mls vanilla extract
METHOD:
1). Preheat oven to 160° Celsius. Stir together butter, sugar, eggs and vanilla in a large bowl until blended. In a small bowl, combine dry ingredients; add the dry mixture to large bowl, stirring until blended.
2). Peel and slice your apples. Add them to your batter with the pecans and blend gently. Fill cupcake pans ¾ full and bake for 30 minutes.
3). While these are baking and cooling, make your frosting. This takes a little time, but it is so worth it. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter turns brown. Do not allow it to smoke.
4). Remove pan from heat immediately and pour butter into a small bowl. Chill for one hour or until butter is cool and begins to solidify.
5). Beat your browned butter at medium speed with an electric mixer until fluffy. Add icing sugar milk and vanilla, beginning at low speed until well blended, then speeding up until fluffy.
6). Frost your cooled cupcakes with this soft frosting and enjoy!
