Caramel apple cupcakes

Bake: 20 min. + cooling

Yield: 12 Servings

 

 

1 package spice cake mix or 1 package carrot cake mix

2 cups chopped peeled tart apples

20 caramels

3 tablespoons of milk

1 cup finely chopped pecans, toasted

12 Popsicle sticks

 

 

1. Prepare cake batter according to package directions; fold in apples.

 

2. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 180° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

 

3. In a small 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 each cupcake.