Saturday, 9 February 2013

Caramel Apple Mini Cakes

These cakes are even better when eaten the next day.  If they last that long!



2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3/4 cup unsalted butter
1 1/2 cups brown sugar
3 large eggs
1 teaspoon vanilla extract
3 tablespoons frozen apple juice concentrate
1/2 cup applesauce
3 cups peeled, chopped apples
3/4 cup walnuts, chopped


5 tablespoons unsalted butter
1/4 teaspoon salt
1/2 cup firmly packed brown sugar
2 tablespoons corn syrup
3 tablespoons milk
1 1/2 cups confectioners's sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon


Preheat the oven to 350 degrees F.  Grease the wells of a square or regular 12 cup muffin tin.

Whisk together the flour, baking powder, salt and spices; set aside.  Cream together the butter and sugar until light and fluffy.  Beat in the eggs, stopping once or twice to scrape the sides and bottom of the mixing bowl, then mix in the dry ingredients, vanilla, boiled cider and applesauce, stirring until evenly moistened.  Fold in the apples and walnuts. 

Transfer the batter to the prepared pan.  Bake for 20 to 22 minutes, or until a cake tested inserted in the center comes out clean.  Cool the cakes for 15 minutes before turning out of the pan; cool completely before frosting. 

For the frosting: 

Melt the butter, stir in the salt, brown sugar and corn syrup and cook, stirring until the sugar melts.  Add the milk, bring to a rolling boil and pour into a mixing bowl to cool for 10 minutes.  Stir in the sugar, vanilla and cinnamon.  Beat well; if the mixture appears too thin, add more confectioners' sugar.  Spread on the cakes while the frosting is still warm. 

Makes 12 servings

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