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    You are in: Home / Recipes / Caramel Apple Mini Cakes Recipe
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    Caramel Apple Mini Cakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    grandma2969's Note:

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

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    Nutritional Facts for Caramel Apple Mini Cakes

    Serving Size: 1 (166 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 520.2
    Calories from Fat 206
    Total Fat 22.9 g
    Saturated Fat 11.3 g
    Cholesterol 96.6 mg
    Sodium 427.8 mg
    Total Carbohydrate 77.4 g
    Dietary Fiber 3.9 g
    Sugars 56.2 g
    Protein 5.8 g

    The following items or measurements are not included:

    apple pie spice

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