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