Caramel Apple Mini Cakes - cooking recipe

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

Preparation

Preheat oven to 350\u00b0.
Grease the wells of a pop up pan or 12 muffin cups.
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, then mix in dry ingredients, vanilla, boiled cider or apple juice concentrate, thawed; and applesauce.
Stir this mixture until evenly moistened and then fold in the apple and walnuts.
Transfer the batter to prepared pan.
Bake for 20-22 minutes or cake tester inserted near the center comes out clean.
Cool the cakes for 15 minutes before turning out of the pan; cool complete before frosting.
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.
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 powdered sugar.
Spread on the cakes while frosting is still a little warm.