Caramel Apple Mini Cakes

• CAKE
• whole wheat flour↗2 cups
• baking powder↗1 teaspoon
• salt↗1 teaspoon
• ground cinnamon↗1 teaspoon
• ground nutmeg↗1⁄4 teaspoon
• apple pie spice1 teaspoon
• butter↗3⁄4 cup

  softened

• brown sugar↗1 1⁄2 cups

  packed

• large eggs↗3
• vanilla extract↗1 teaspoon
• apple juice concentrate↗3 tablespoons

  thawed

• applesauce↗1⁄2 cup
• peeled chopped apples3 cups
• walnuts↗3⁄4 cup

  chopped

• FROSTING↗
• tablespoons butter, softened↗5
• teaspoon salt↗1⁄4
• cup packed brown sugar1⁄2
• tablespoons corn syrup↗2
• tablespoons milk↗3
• cups powdered sugar↗1 1⁄2
• teaspoon vanilla extract↗1⁄2
• teaspoon ground cinnamon↗1⁄4

Step-by-step instructions

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.