Delicious and Easy!
1 Ratings 1 Comment
Yield: 1 dozen
Preheat oven to 350 degrees F
Prepare cake batter according to package directions; fold in apples. Place 12 paper baking cups in muffin/cupcake tin and fill three fourths full.
Bake for 20 minutes or until toothpick in center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely.
In a saucepan, cook the caramels and milk over low heat until smooth.
Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.
*To toast pecans:
Bake chopped pecans uncovered in ungreased shallow pan at 350 degrees F for about 10 minutes, stirring occasionally, until golden brown or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Please note that some ingredients and brands may not be available in every store.