Miniature Spice Cakes

As many of our family and friends are “iced in” back in Texas, I thought this sounded like a warm cozy recipe that would smell so good coming from the kitchen, if your power stays on long enough to bake them.
1 stick butter, softened
1 1/2 cups sugar
1 egg
1 1/4 cups applesauce
1/2 teas baking soda
1 1/2 cups flour
1/4 teas salt
1 teas baking powder
1 teas cinnamon
1/2 teas cloves
Preheat oven to 350. Lightly grease and flour miniature bundt pans. In a large bowl, cream margarine and sugar. Add egg and mix well.
In a small bowl, combine applesauce and baking soda. Set aside. In a separate small bowl, sift together flour, salt, baking powder, cinnamon and cloves. Add applesauce to butter mixture. Blend in sifted flour. Pour batter into prepared bundt pans, filling 2/3 full. If you don’t have miniature bundt pans, use cupcake pans, and fill to 1/2 full. Decrease your baking time to 15 to 18 min, or until center tests done.
Bake 25 to 35 min or until cake tester comes out clean. Cool in pans for 15 min. Remove from pan and cool in wire rack. Cakes can be wrapped and frozen for 4 to 6 weeks. Right before serving, sprinkle powdered sugar over the tops. Serve with cinnamon ice cream or butter pecan and drizzle caramel sauce over cake and ice cream.