Caramel Apple Mini Cakes

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Total Time
45mins
Prep
25 mins
Cook
20 mins

This recipe came from a King Arthur flour catalog. I have not made them yet. I like to use their boiled apple cider instead of apple juice concentrate (available from their catalog).

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°.
  2. Grease the wells of a pop up pan or 12 muffin cups.
  3. Whisk together the flour, baking powder, salt and spices; set aside.
  4. Cream together the butter, and sugar until light and fluffy. Beat in the eggs, then mix in dry ingredients, vanilla, boiled cider or apple juice concentrate, thawed; and applesauce.
  5. Stir this mixture until evenly moistened and then fold in the apple and walnuts.
  6. Transfer the batter to prepared pan.
  7. Bake for 20-22 minutes or cake tester inserted near the center comes out clean.
  8. Cool the cakes for 15 minutes before turning out of the pan; cool complete before frosting.
  9. To prepare the frosting: Melt the butter, stir in the salt and the brown sugar, and corn syrup and cool, stirring until the sugar melts.
  10. Add the milk, bring to a rolling boil and pour into a mixing bowl to cool for 10 minutes.
  11. Stir in the sugar, vanilla and cinnamon; beat well. If the mixture appears too thin, add more powdered sugar.
  12. Spread on the cakes while frosting is still a little warm.