Serves: 24 cakes1) Preheat the oven to 180C/Gas 4. Line the cups of 2 standard-size cupcake tins with paper baking cases.
2) In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, bicarbonate of soda, cinnamon, ground cloves and salt. Set the bowl aside. In a large bowl, using an electric mixer on low speed, combine the sugar, oil, apple sauce, vanilla essence and pumpkin puree. Add the eggs one at a time. Mix on low until combined. Gradually add the flour mixture until just combined.3) Fill the paper cake cases three-quarters full with batter and bake until the top of the cakes spring back when touched with your finger, about 20 minutes. Leave to cool in the tins for a few minutes, and then remove to a wire rack to cool completely. 4) Spread a layer of brown butter buttercream over the top of each cake and garnish as desired.
To make the brown butter buttercream: 1) In a saucepan, heat 55g of the butter over a medium-low heat until lightly browned, about 8 minutes. Allow to cool.
2) In a large bowl, using an electric mixer on medium speed, beat the remaining butter for 30 seconds. Add the cooled brown butter and beat until combined.
3) Add the icing sugar and vanilla. Beat in the buttermilk, 1 tbsp at a time, until the buttercream is spreadable.
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.