Caramel Apple Mini Cakes

Cake
2 cups (8 ounces) Whole Wheat Flour,
traditional or white whole wheat
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice or 1
teaspoon apple pie spice
3/4 cup unsalted butter
1 1/2 cups brown sugar
3 large eggs
1 teaspoon vanilla extract
3 tablespoons boiled cider or frozen
apple juice concentrate
1/2 cup applesauce
3 cups peeled, chopped apples
(about 3 apples)
3/4 cup walnuts, chopped

Frosting
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' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Preheat the oven to 350°F. 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,
stoping 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 tester inserted in
the center comes out clean. Cool the cakes for 15
minutes before turning out of the pan; cool com-
pletely 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. Yield: 12 servings.