The cake batter mirrors a spongy madeline-like texture
(per 24)
Mix together 1 cup, plus 2 Tablespoons all purpose flour, 1 tsp pumpkin pie spice, 1 tsp baking soda, 1/2 salt
in another bowl, mix up 1/4 C applesauce with 3 tablespoons butter and 1/2 sugar and 2 tablespoons molasses….mix in beaten egg, 1 tsp vanilla. Fold wet into dry, and then add 1 granny apple, thinly sliced or spiraled
Too hot to handle!
Bake for 15 minutes tops, let cool overnight….
Then, make a candy topping: Mix together 1 C. sugar 1/3 C. water, 1/4 C light corn syrup and a few drops of red food coloring (or more if you want it deeper red). Heat over a simmer for more than 20 minutes until nice and bubbly and the candy is at a hard cracking stage, or 150C.
THAT’S HOT….
so be careful! Then with tongs, plunge the cakes into the syrup and quickly move to a nearby pan to cool. Accept that you will burn yourself and that you’ll eat candy that drizzles and hardens in the pan.
I stuck my proud creations on skewers in styrofoam layered on the bottom of napkin covered oatmeal cans. A lovely presentation that just goes to show that I AM getting better, don’t you think?
And popping on in your mouth was delightful, the gooey apple giving way to a crunchy covering.
- Candied Apple Cupcakes
Breaking off the candy toppings and crunching and munching on them was super fun!
