I almost made this recipe for my daughter’s Halloween party Saturday, but we had a ton of food already, so I didn’t. Good thing, too, because I am supposed to bring treats to the newspaper tomorrow for the United Way Bake Sale. I totally forgot, but luckily I had all the ingredients I needed to make these tonight.
Even better, this is my third to last apple recipe of The 2012 Apple Challenge.
CARAMEL APPLE CUPCAKES
- 1 package spice or carrot cake mix (regular size)
- 2 cups chopped peeled tart apples
- 20 Caramels
- 3 tablespoons 2 percent milk
- 1 cup finely chopped pecans, toasted
Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° 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.
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.Source: www.tasteofhome.com