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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from Quick Cooking - September/October 2001. I use the paper liners for the jumbo muffin pans because it makes for easier transporting of the cupcakes. They seem to stay fresher, too. These are great for a bake sale or even for a Halloween party. Ingredients:
1 package spice cake mix or 1 package carrot cake mix |
2 cups chopped peeled tart apples |
20 caramels (unwrapped) |
2 tablespoons milk |
1/2 cup finely chopped pecans, toasted |
12 wooden popsicle sticks |
Directions:
1. Prepare cake batter according to package directions; fold in apples.
2. Fill 12 greased or paper-lined jumbo muffin cups (Texas-size) three-fourths full.
3. Bake at 350 degrees F.
4. for 20 minutes or until a toothpick comes out clean.
5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. In a saucepan, melt the caramels and milk over low heat until smooth.
7. Cool for a little bit so when you ice the cupcakes the caramel won't drip down the sides.
8. Spread caramel over cupcakes.
9. Sprinkle with pecans.
10. Insert a wooden stick into the center of each cupcake.
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