Admittedly, I wasn't sure how well this would turn out. I like caramel and apples and I love cupcakes, but would all three elements go well together? Or would my new cupcake recipe be an identity crisis on a stick?
Against my better judgement, I went ahead with the recipe. Although the caramel was sticky and hot-have your little ones watch their fingers when dipping-the end result was amazing. My spicy, caramel apple, two desserts in one cupcake was a hit! It's not really a caramel apple, and it's a bit different than your average cupcake, but it's absolutely scrumptious!
One box of vanilla cake mix
1 cup water
1/4 cup apple sauce
1 cup peeled and chopped Gala apples
1 tsp. cinnamon
one 14 ounce package caramels
2 tablespoons milk
24 popsicle sticks
fall sprinkles (optional)
Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix, water, applesauce, eggs, and cinnamon.
Fold in apples.
Using an electric mixer, mix on medium speed for two minutes.
Line a cupcake pan with liners. Fill liners two-thirds full with batter.
Bake for 20 minutes, until a toothpick inserted into the center of cupcakes comes out clean.
Allow cupcakes to cool.
Prepare caramel sauce. In a small saucepan, melt caramels and milk over medium-low heat. Stir frequently for approximately 4 minutes or until smooth.
Remove from burner.
When cupcakes are completely cooled, dip cupcakes into caramel mixture.
Insert a popsicle stick into the center of each cupcake.
If desired, garnish with sprinkles.