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Caramel Apple Cupcakes

Source: Quick Cooking magazine - September/October 2001

1 (18.25 ounce) spice or carrot cake mix
2 cups chopped peeled tart apples
20 caramels*
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 Popsicle sticks

Prepare cake batter according to package directions; fold in apples. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350 degrees F for 20 minutes or until a wooden pick comes out clean.

Cool for 10 minutes before removing from pans to wire racks to 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.

Yield: 1 dozen

* This recipe was tested with Hershey caramels.