Mini rum cakes

Directions

• Preheat oven to 350 degrees.
• Combine cake mix, eggs, water, apple sauce, and Greek yogurt with a hand mixer. Beat for 2 minutes until combined.
• Scoop into greased silicon cupcake liners or greased muffin pan. You don’t want to use paper liners because you will be soaking them in the rum glaze, and that can be messy. Fill each tray until about 3/4 of the way full.
• Bake cupcakes for 15-17 minutes or until toothpick comes out clean.
• While the cupcakes are baking, begin the rum glaze.
• In a sauce pan, combine, water, sugar, and butter, stirring constantly.
• Once buttery mixture boils, keep stirring while watching the clock for two minutes.
• After two minutes, turn off the heat and immediately add the rum. Keep mixing for an additional thirty second after the liquid calms down (you’ll see what I mean). Keep to the side with a lid on until the cupcakes are done.
• When the cupcakes come out of the oven, turn them over onto a wire rack.
• One by one, submerge the cupcakes into the glaze. I like to toss them around with tongs to soak up the glaze. With one hand, take out a cupcake liner, and then the other hand use the tongs to place the soaked rum cake onto the cupcake liner. I like to put the cupcake upside down to give it more of a look like a minicake. Add the cupcake back onto the wire rack.