Caramel apples are a fall favorite for kids, and grownups, so I decided to make these Caramel Apple Mini Cakes that looks just like a caramel apple! They’re sure to add a fun twist to your fall harvest parties. Don’t tell your guests they’re really cakes, and see if they can tell the difference.
Caramel Apple Mini Cakes Recipe
- Wilton Mini Wonder Pan
- Cake mix or your favorite yellow cake recipe
- 1 Apple
- 2- 14 ounce bags of caramel
- Wooden Sticks
- Chopped nuts candies or sprinkles
- Cupcake wrappers
- 1 Tablespoons of cinnamon optional
- Mix up the cake according to the recipe or box instructions. One cake mix will make about 10-12 mini cakes.
- While you’re mixing preheat the oven to 350`F.
- Peel, core and chop the apple into small pieces, then fold the apple pieces into the batter after the cake is mixed.
- You can also add a tablespoon of cinnamon to the mixture for even more fall flavor.
- Spray the Mini Wonder pan with no stick cooking spray.
- Fill each cavity 2/3 full with cake batter, then slide the pan in the oven.
- Bake the mini cakes for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cakes are baked, turn them out onto a cooling rack to cool to room temperature.
- When the cakes are cooled, have an adult level the flat side off with a serrated knife.
- Leave the cakes round side up on the cooling rack, and place the cooling rack over a large baking sheet, or cake pan.
- Melt the caramels according to the package directions in a medium bowl.
- Once the caramels are melted, have an adult dip the mini cakes into the caramel until all the sides are coated. Try to avoid dipping the cut side of the cakes into the caramel or you’ll get crumbs.
- Caution: Be careful you don’t burn your fingers, the caramel may be hot!
- Place the crushed candies, nuts or sprinkles in a shallow bowl. Dip the tops of the caramel coated cakes into your choice of toppings. You can also just leave them plain if you prefer.
- Return the dipped cakes to the cooling rack, cut side down. The excess caramel will flow through the cooling rack onto the baking sheet or pan to be cleaned up later. You can also set the mini cakes on wax paper to cool once they’re dipped, if you don’t have a cooling rack.
- Once the caramel’s had time to cool, use a spatula to remove the cakes from the cooling rack or wax paper. Place the caramel apple cakes on top of flattened cupcake wraps for display.
- Insert a wooden stick into the top of the cakes.
- Line the caramel apple mini cakes up on a tray, and serve them right alongside some real caramel apples for a fun twist.
If you don’t have the wonder mold you can still make caramel apple mini cakes with a regular cupcake pan. Just spread the caramel on top of the cupcake, sprinkle with your favorite candy, nuts or sprinkles, add the stick and you’re done.
Looking for more fall fun? Check out this Scarecrow Cake!