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Carmel Apple Cupcakes




Source of Recipe


Taste of Home


Recipe Introduction


Carmel Apple Cupcakes are just the thing to welcome in the fall season.


List of Ingredients




1 package spice or carrot cake mix (I used carrot)
2 cups chopped, peeled tart apples
20 caramels
3 tablespoons of milk
1 cup finely chopped pecans, toasted **see below
12 popsicle sticks




Recipe



Preheat oven to 350º

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

Fill cupcake pan 3/4 full with batter. Bake for 20 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing to wire rack to cool completely.

In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with toasted pecans. Insert popsicle sticks in the center of each cupcake to resemble caramel apples.

**How to toast pecans**
Oven toasting: preheat oven to 300º. Spread pecans evenly on a baking sheet and bake 10 to 15 minutes, stirring often, until pecans are fragrant and lightly browned. Undercook slightly as pecans will continue to cook after they are removed from oven. Cool completely. Store in an airtight container in the freezer of refrigerator.

Range toasting: place pecan in skillet large enough to prevent overcrowding. Cook over medium heat 10 to 15 minutes or until fragrant and lightly browned. Stir frequently to prevent burning. Store in an airtight container in the freezer or refrigerater.