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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From TOH's Cupcakes and Muffins magazine... Ingredients:
1 (18 ounce) spice cake mix or 1 (18 ounce) carrot cake mix |
2 cups peeled and chopped tart apples |
20 caramels |
3 tablespoons milk |
1 cup finely chopped toasted pecans |
Directions:
1. Prepare cake according to directions on box and fold in apples.
2. Fill 12 greased or paper-lined jumbo muffin cups 3/4 full.
3. Bake at 350 degrees for 20 minutes or till pick comes out clean.
4. Cool 10 minutes.
5. Remove and cool completely.
6. In a saucepan unwrap caramels and cook caramels and milk over low heat till smooth.
7. Spread over cooled cupcakes and sprinkle with pecans.
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