Mini Holiday Apple Spice Cakes with Orange Glaze
1 2/3 c, whole wheat pastry flour
1/2 c. brown sugar, packed
1/2 tsp. kosher salt
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 cup apple sauce
1/2 c. water
1/3 c. vegetable oil
1 tsp. white vinegar
1/4 cup raisins - optional*
1/4 cup chopped apples - optional*
For decorating: Whole wheat pretzel rods, broken in half
Spearmint leaves, sliced in half lengthwise
1/2 cup powdered sugar
1 tsp. Karo syrup
1 tsp. vanilla extract
2-4 tsp. orange juice
Red and yellow food coloring
Preheat oven to 350 degrees.
Blend all cake ingredients in a large mixing bowl with a wire whisk until well combined. If using raisins and chopped apple, fold into batter.
Pour evenly into 12 greased mini bundt pans or muffin tins.
Bake for 20-25 minutes or until a tester inserted into the center cake comes out clean.
(Note* You may also bake this cake in a 9x9 baking pan for 30 minutes and then slice into squares once it has cooled).
Allow cakes to cool in the pan before inverting onto a wire rack.
Whisk sugar, vanilla, Karo syrup and 2 tsp. of juice until well combined. If this glaze is too stiff, add more juice a teaspoon at a time until it reaches a thin, pour-able consistency. This will give the cakes shine, but feel free to make a thicker glaze if you want the cakes coated with an opaque layer of icing.
Tint icing with 1 drop of red and 5 drops of yellow food coloring if desired. Pour one teaspoon of glaze over each cake.
Decorate with stems and leaves.