Ingredients
1 package spice or carrot cake mix (regular size)
2 cups chopped peeled tart apples (about 2 medium)
20 caramels
3 tablespoons 2% milk
1 cup finely chopped pecans, toasted
12 wooden skewers (4-1/2 inch)
Directions
1. Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners.
2. Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack.
3. In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
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