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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 cinnamon

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