Caramel Apple Cupcakes
1 (18.25 oz.) spice or carrot cake mix
2 C. chopped peeled tart apples
3 T. milk
1 C. finely chopped pecans, toasted
12 Popsicle sticks
Prepare cake batter according to package directions; fold in apples. Fill 12
greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350ºF for
20 minutes or until a wooden pick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a saucepan, cook the caramels and milk over low heat until smooth. Spread
over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of
Yield: 1 dozen
* This recipe was tested with Hershey caramels.
Cooking magazine - September/October 2001