Blackberry Farm

Friends of the Farm

Apple Butter Stack Cupcakes

A traditional Appalachian stack cake is made with many, thin dense layers of a lightly spiced cake layered with cooked down dried apples and sugar. It’s a somewhat complicated recipe but delicious and beloved throughout our mountain history. These little apple butter stack cupcakes are a celebratory (and simple) nod to the creative cooks of the Appalachian Mountains who came up with such a unique recipe.

1/2 cup (one stick) butter, softened
1 ¼ cups granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
3/4 cup milk
1 teaspoon vanilla
2 cups Blackberry Farm Apple Butter or Apple Butter and Pecans

Pre-heat oven to 350 degrees.
Grease and flour a standard, 12-count muffin pan. (don’t use paper cupcake liners for this recipe)
In a large mixing bowl, combine the flour, baking powder and salt together with a whisk or a fork.  Set aside.  In a large mixing bowl, cream the butter and sugar together with an electric mixer until it is light and fluffy (about 3 minutes).  Add the eggs, one at a time and beat well after each addition.  Next add one third of the flour and one third of the milk, beating just enough to incorporate.  Scrape down the sides of the bowl and add the next third.  Repeat until all of the flour and milk is incorporated making sure not to over mix.  Scrape down the sides one last time, add the vanilla and beat just until everything is combined and smooth.  
Pour the batter into the prepared cupcake pan and bake at 350 degrees for about 20-25 minutes or until the center of the cupcakes spring back when pressed lightly with your finger.
Remove from the oven and allow the cupcakes to cool for about 5 minutes in the pan.  Gently turn the cakes out and place upright on cooling racks to cool completely.

To assemble:
Once the cupcakes have cooled completely, very carefully slice them into thirds crossways through the “stem” of the cupcake. It’s easier if you make the first cut by slicing just under where the crown of the cupcake starts because there is a natural ridge there to use as a guideline. Make another cut halfway down the “stem” of the cupcake. Place a small dollop of apple butter on the bottom layer, begin to re-assemble the cupcake by topping with the middle layer of the cupcake. Place another dollop of apple butter on the next layer and then top that with the crown of the cupcake. Drop one last spoonful of apple butter on the top of the crown of the cupcake to finish it. You can also place an optional pecan half on the top of each little stack cake as a decorative element.