CARAMEL APPLE CUPCAKE
1 package (18-1/4ounces) spice or carrot cake mix
2 cups chopped peeled tart apples
3 tab. milk
1 cup finely chopped pecans, toasted
12 popsicle sticks
Prepare cake batter according to package directions, fold in apples.
Fill 12 reased or paper-lined jumbo muffin cups 3/4 full. Bake at 350 for 20 min. or until a toothpick comes out clean. Cool for 10 min. before removing from pans to wire racks to cool completely.
In a sauce pan, 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 resemble caramel apples.