Honey Gingerbread Cakes with Caramel Apple Topping

These double-decker delights combine spicy-sweet cupcakes with a rich fruit sauce scented with vanilla.

  • prep time 35 min
  • total time 45 min
  • ingredients 18
  • servings 12

Ingredients

Cakes

1 3/4
cups all-purpose flour
1/2
cup packed brown sugar
1
teaspoon baking soda
2
teaspoons ground ginger
1
teaspoon ground cinnamon
1/2
teaspoon salt
1/4
teaspoon ground cloves
1/2
cup butter or margarine, melted
1/2
cup boiling water
1/4
cup honey
1/4
cup molasses
1
egg, slightly beaten

Topping

1/4
cup butter or margarine
1
cup packed brown sugar
5
medium cooking or baking apples, peeled, finely chopped (about 5 cups)
Dash salt
1/2
cup whipping cream
1/2
teaspoon vanilla
  • 1 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In large bowl, stir together flour, 1/2 cup brown sugar, the baking soda, ginger, cinnamon, 1/2 teaspoon salt and the cloves. With spoon or wire whisk, stir in remaining cake ingredients until well blended. Divide batter evenly among muffin cups.
  • 2 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. Remove from pan; carefully remove paper baking cups from cakes.
  • 3 Meanwhile, in 10-inch skillet, melt 1/4 cup butter over medium-high heat. Stir in 1 cup brown sugar, the apples and dash of salt; cook 4 to 5 minutes, stirring frequently, until brown sugar is dissolved and mixture boils. Boil 10 minutes, stirring frequently, until apples are tender and syrup thickens. Stir in whipping cream. Return to boiling; boil 3 minutes, stirring constantly, until mixture thickens and apples look glazed. Remove from heat; stir in vanilla.
  • 4 To serve, cut cakes in half horizontally. Place bottom halves on small dessert plates; spoon a heaping tablespoon topping over each bottom half. Add tops of cakes; spoon a heaping tablespoon topping on top of each, letting topping run down sides and onto plates.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    390
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    320mg
    320%;
    Total Carbohydrate
    59g
    59%
    (Dietary Fiber
    1g
    1%
      Sugars
    42g
    42%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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