Mini Caramel Apple Upside Down Cakes

The recipe Mini Caramel Apple Upside Down Cakes can be made in around 25 minutes. Watching your figure? This lacto ovo vegetarian recipe has 301 calories, 3g of protein, and 9g of fat per serving. For 38 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up milk, baking powder, flour, and a few other things to make it today. 6 people found this recipe to be flavorful and satisfying. Halloween will be even more special with this recipe. Only a few people really liked this side dish. It is brought to you by Brunchtime Baker. With a spoonacular score of 10%, this dish is not so tremendous. Try Pineapple Upside-Down Salted Caramel Mini Bundt Cakes, Mini Apple Upside Down Cakes, and Caramel Apple Upside-Down Cakes for similar recipes.

Servings: 12

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees F. Spray bottom and sides of 12 muffin tins with cooking spray. Set aside. To prepare the caramel topping: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar. Heat to boiling then immediately remove from heat (be careful not to over boil). Pour mixture into 12 cupcake tins, dividing evenly. Divide diced apples evenly over caramel mixture. Set aside. To prepare the cake batter: In a medium bowl,combine the flour, salt baking powder and cinnamon. Set aside. In a large bowl, beat the Sugar In The Raw Organic White and butter until fluffy (scrape down sides as needed). Beat in the eggs until smooth, next add the vanilla and milk. Gradually incorporate flour mixture until batter is smooth and fluffy. Scoop batter into muffin tins (about 1 - 1 tablespoons in each tin). Be sure to fill the tins to the top. The batter will not rise too much during baking.Bake 20-25 minutes, or until cakes are golden brown. Cool for 5 minutes. Place the muffin tin on a jelly roll pan or any pan that the muffin tin can fit into; turn plate and muffin tin upside down. Gently lay the pan down and check if all the cakes have released. If not, then leave the pan as is, flipped onto the jelly roll pan until all the cakes have released. Serve warm with Vanilla ice-cream or whipped cream. Refrigerate for up to 1 week. Enjoy!

 

Step by step:

1. Preheat oven to 325 degrees F. Spray bottom and sides of 12 muffin tins with cooking spray. Set aside. To prepare the caramel topping: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar.

2. Heat to boiling then immediately remove from heat (be careful not to over boil).

3. Pour mixture into 12 cupcake tins, dividing evenly. Divide diced apples evenly over caramel mixture. Set aside. To prepare the cake batter: In a medium bowl,combine the flour, salt baking powder and cinnamon. Set aside. In a large bowl, beat the Sugar In The Raw Organic White and butter until fluffy (scrape down sides as needed). Beat in the eggs until smooth, next add the vanilla and milk. Gradually incorporate flour mixture until batter is smooth and fluffy. Scoop batter into muffin tins (about 1 - 1 tablespoons in each tin). Be sure to fill the tins to the top. The batter will not rise too much during baking.

4. Bake 20-25 minutes, or until cakes are golden brown. Cool for 5 minutes.

5. Place the muffin tin on a jelly roll pan or any pan that the muffin tin can fit into; turn plate and muffin tin upside down. Gently lay the pan down and check if all the cakes have released. If not, then leave the pan as is, flipped onto the jelly roll pan until all the cakes have released.

6. Serve warm with Vanilla ice-cream or whipped cream. Refrigerate for up to 1 week. Enjoy!

Nutrition Information:

covered percent of daily need