Add apple cider to a pan and heat over medium heat until its reduced down to 60 grams (1/4 cup).
Transfer cider to a bowl and let cool completely at room temperature.
Preheat oven to 325° F.
In a large bowl, whisk together the flour, baking powder, salt, and spices and set aside.
In a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, mix both sugars, oil, and applesauce on medium-high until combined.
Add 25 grams of beaten egg, followed by the vanilla, scraping down the sides of the bowl with your spatula as needed.
With the mixer on low, slowly add the flour mixture and apple cider and mix just until combined.
Coat a Skull Bites Cakelet pan with pan spray. Use a cookie scoop to evenly divide the batter. Gently tap the pan on the counter to avoid air bubbles. Bake for 15-17 minutes until a toothpick inserted into the center of the cake comes out clean.
Cool for a few minutes on a cooling rack before gently topping the pan with a cooling rack and turning them out.
Combine the cinnamon and sugar in a small bowl.
Let the cakelets cool slightly before brushing the top and sides with melted butter. Dip each cakelet in the bowl of cinnamons sugar until its fully covered. You can gently use a toothpick to remove excess cinnamon sugar from the eyes of the skull so the face is well defined. Enjoy!
Notes
Leftover cakelets can be stored in an airtight container for several days.
These cakelets are best enjoyed slightly reheated. You can warm leftover slices up for a few seconds in the microwave.
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