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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
Method
- Prepare cake batter according to package directions; fold in apples.
- Fill 12 greased or paper-lined jumbo muffin cups (Texas-size) three-fourths full.
- Bake at 350 degrees F.
- for 20 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a saucepan, melt the caramels and milk over low heat until smooth.
- Cool for a little bit so when you ice the cupcakes the caramel won't drip down the sides.
- Spread caramel over cupcakes.
- Sprinkle with pecans.
- Insert a wooden stick into the center of each cupcake.
