Caramel Apple Mini Cakes

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).

• Ready In: 45 mins
• Serves: 12

Ingredients

• CAKE

• 2  cups whole wheat flour
• 1  teaspoon baking powder
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1  teaspoon apple pie spice
• 3⁄4 cup butter, softened
• 1 1⁄2 cups brown sugar, packed
• 3  large eggs
• 1  teaspoon vanilla extract
• 3  tablespoons  apple juice concentrate, thawed
• 1⁄2 cup applesauce
• 3  cups  peeled chopped apples
• 3⁄4 cup walnuts, chopped

• FROSTING

• 5  tablespoons butter, softened
• 1⁄4 teaspoon salt
• 1⁄2 cup  packed brown sugar
• 2  tablespoons corn syrup
• 3  tablespoons milk
• 1 1⁄2 cups powdered sugar
• 1⁄2 teaspoon vanilla extract
• 1⁄4 teaspoon ground cinnamon

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.