Drop of Disney

Happy Friday! Now that it’s October, we’re officially in Spooky Season! To kick things off, I’m excited to share these Poison Apple Cakes! Inspired by The Evil Queen from Snow White, these delicious apple cider mini bundt cakes are packed with apple flavor and topped with a green poison apple cider glaze! Just one bite and you’ll be in apple cider heaven!

Disclaimer: Links in this post are affiliate links. As an Amazon Associate I earn a very small amount from qualifying purchases at no cost to you. Thank you for supporting my blog!

Since I wanted to make these cakes as mini apples, I used a mini bundt cake pan from Nordic Ware. My mini bundt cake pan has a swirl pattern, but any pattern will work. If you don’t have a mini bundt cake pan, you can also make these in a regular muffin pan. The shape will be different, but they’ll be just as delicious!

First make the batter by combining the oil, eggs, sugar, applesauce, boiled cider, vanilla, cinnamon, salt, and baking powder in a large bowl and beating them together until smooth. Then, add in the flour, stirring just until combined.

For boiled cider, I used a bottle from King Arthur Baking. It was super easy to use and tasted great. If you can’t find any premade boiled cider, you can also make your own by boiling down regular apple cider.

Transfer the batter to the mini bundt pan, filling each cup about about ¾ full. Reserve any remaining batter for a second batch or bake the remaining batter in a muffin pan. I opted to fill my 6-cup mini bundt cake pan and then use a 6-cup muffin pan for my remaining batter. If you’d like to make more apples though, just let the mini bundt pan cool, wash out it, and bake off the remaining batter.

Bake the mini bundt cakes (and/or muffins) at 350 F for 15-17 minutes or until a toothpick inserted in the center comes out clean. Let the mini bundt cakes rest for 10 minutes in the pan before transferring to a wire rack.

While the cakes are cooling make the cinnamon sugar by stirring together the sugar and cinnamon in a shallow bowl. Once the cakes are mostly cool, roll them gently in the cinnamon sugar mixture, covering all sides.

Finally, make the apple cider glaze by stirring together the powdered sugar, boiled cider, salt, and milk until smooth. Add more milk if needed until the consistency is thick but pourable. 

Stir in a few drops of green gel food coloring and then transfer the glaze to a piping bag.

To assemble the mini apple bundts, first use a serrated knife to trim the bottom of the mini bundt cakes so that they’re flat.  Then, pipe a line of glaze onto the cut bottom of half of the cakes.

Place the remaining half of cakes on top of the other cakes, cut side down, to make an apple shape. Pipe the glaze down the sides of the bundt cake apples. Place a cinnamon stick in the center hole of the bundt cake apples to add a stem.

Enjoy these Poison Apple Cakes! Happy Spooky Season!

Print

Poison Apple Cakes

Just one bite of these Poison Apple Cakes and you’ll be in apple cider heaven! Inspired by The Evil Queen’s apples, these delicious apple cider mini bundt cakes are packed with apple flavor and topped with a poison apple cider glaze!

Course Dessert

Keyword Apple Cider, Evil Queen, Fall, Halloween, Snow White

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 6 mini bundt cakes

Ingredients

Apple Cider Cake

• ⅓ cup vegetable oil
• 3 large eggs
• 1 ¼ cups granulated sugar
• 1 cup applesauce
• ¼ cup boiled cider
• 1 ½ teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 ½ teaspoons baking powder
• 2 cups all-purpose flour

Apple Cider Glaze

• 1 ¾ cup cups powdered sugar
• 3 ½ tablespoons boiled cider
• ¼ teaspoon salt
• 1-2 tablespoons milk
• green gel food coloring

Cinnamon Sugar

• ¼ cup granulated sugar
• 1 tablespoon ground sugar

Decoration

• cinnamon sticks

Equipment

• mini bundt pan
• piping bag

Instructions

Apple Cider Cakes

1. Preheat the oven to 350 F.
2. In a large bowl, beat the oil, eggs, sugar, applesauce, boiled cider, vanilla, cinnamon, salt, and baking powder until smooth.
3. Add the flour, stirring just until combined.
4. Transfer the batter to the mini bundt pan, filling each cup about ¾ full. Reserve any remaining batter for a second batch or bake the remaining batter in a muffin pan.
5. Bake the mini bundt cakes (and/or muffins) for 15-17 minutes or until a toothpick inserted in the center comes out clean.
6. Let the mini bundt cakes rest for 10 minutes in the pan before transferring to a wire rack.

Cinnamon Sugar

1. In a shallow bowl, whisk together the granulated sugar and ground cinnamon.
2. Gently roll the mini bundt cakes in the cinnamon sugar so that they’re covered on all sides.
3. Apple Cider Glaze
4. In a small bowl, stir together the powdered sugar, boiled cider, salt, and milk until smooth. Add more milk if needed until the consistency is thick but pourable.
5. Stir in a few drops of green gel food coloring.
6. Transfer the glaze to a piping bag.

Assembly

1. Use a serrated knife to trim the bottom of the mini bundt cakes so that they’re flat.
2. Pipe a line of glaze onto the cut bottom of three of the cakes.
3. Place the remaining three cakes on top of the other cakes, cut side down, to make an apple shape.
4. Pipe the glaze down the sides of the bundt cake apples. Place a cinnamon stick in the center hole of the bundt cake apples to add a stem.

Recipe Notes

Adapted from King Arthur Baking