We?re filling your heads with Vodka-spiked Halloween recipes. Apple spice cake plays up cinnamon, ground clove and nutmeg notes, but the lava-filled center is oozing with Vodka-spiked, applesauce-infused, cinnamon flavor. Vanilla-flavored, cream-cheese glaze envelopes mini skull cakes, adding life-like color and completing this drop-dead flavor profile.
Preheat oven to 350ºF. Prepare Mini Skull Pan with vegetable pan spray.
In large bowl combine flour, granulated sugar, cinnamon, baking powder, baking soda, salt, cloves and nutmeg.
In small bowl, whisk together oil, eggs and 1 cup applesauce. Add to flour mixture, stirring until well combined. Fill pan cavities with about 1/3 cup batter.
Bake 26-28 minutes or until toothpick inserted in center comes out clean.
In large saucepan, cook 1-1/2 cups applesauce over medium heat 6-8 minutes, or until applesauce has reduced to slightly more than 1 cup. Add cinnamon drops and cornstarch; continue cooking, stirring constantly, until drops melt and sauce thickens. Remove from heat and stir in 6 tablespoons vodka.
In large bowl, beat cream cheese and vanilla on medium speed until light and fluffy. Slowly add confectioners? sugar, 1 cup at a time; beat until smooth.
To assemble, cut the domes off fronts and backs of skulls. Using a tablespoon, remove about two tablespoons of cake from fronts and backs, leaving about 1/4 in. rim. Spread small amount of cream cheese on rim of both fronts and backs. Spoon about 2 tablespoons filling into cavities in fronts and backs of skulls. Sandwich fronts and backs together, smoothing excess cream cheese to create seal. Press together to attach. Refrigerate for 30 minutes.
In medium bowl, combine remaining cream cheese icing, 1/2 cup milk and 3 tablespoons vodka; whisk until smooth. Pour glaze over skulls, fully covering cakes.
Recipe note: Cakes and filling can be made ahead of time, but cakes should not be filled more than 4 hours before serving.