Thursday, March 05, 2009

Caramel Apple Cupcakes

Caramel Apple Cupcakes 1 package spice cake mix or 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 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. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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