I have always preferred cupcakes to a full cake. Cupcakes are already in the perfect serving size, they are easier to store and they are portable. Fortunately, most any cake recipe can be poured into a muffin tin instead. Here is one of my favorites, along with ideas for modifying the recipe.
Apple Pie Filling Cake
Time = 45 min
Makes = 1 cake or 24 muffins
2 cup all purpose flour (or 1 cup all purpose and 1 cup whole wheat flour)
2 tsp baking soda
1/2 tsp salt
2/3 c sugar
2 tsp cinnamon
1 quart apple pie filling
1/3 c oil (or melted butter)
1 tsp vanilla
Optional additions: 1 cup golden raisins, 1/2 c chopped nuts, 1/2 c shredded carrot, 1 cup currants
Preheat oven to 350 F.
In a large bowl, mix all the dry ingredients together. Add the remaining ingredients and mix well. Fold in additions. Today I used golden raisins and shredded carrot.
Either pour into a greased 9x13 baking pan or spoon into lined muffin tins (fill 3/4 full). For the cake, bake one hour. For the cupcakes, bake 30 minutes. When a toothpick stuck into the middle of the cake, or one of the cupcakes, comes out clean, they're done.
My family doesn't like frosting much. So instead of frosting I sprinkle the cupcakes with a mixture of 1/2 sugar and 1 tsp cinnamon just before baking. But if you love frosting, a thick cream cheese frosting would go best on these cupcakes.