Caramel Apple Cupcakes

Here are some fun, yummy cupcakes for the end of fall!

Caramel Apple Cupcakes

1 package (18-1/4 ounces) spice cake mix or 1 package (18 ounces) carrot cake mix

2 cups chopped peeled tart apples

20 caramels

3 tablespoons 2% milk

1 cup finely chopped pecans, toasted

Popsicle sticks

Preheat oven to 350°. Prepare cake batter according to package directions; fold in apples.

Fill greased or paper-lined muffin cups three-fourths full. Bake for 20 minutes or until a toothpick inserted near the center comes out clean. 

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

In a small saucepan, cook the caramels and milk over low heat until smooth. 

Spread over cupcakes.

Sprinkle with pecans.

Insert a popsicle stick into the center of each cupcake.

These pretty, soft, sticky, spicy treats are delicious to eat, and fun to look at.

Ginger Cookies

           Here is a recipe for some delicious cookies to celebrate the start of fall!

                             

Big Soft Ginger Cookies

3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.

Roll into 1-1/2-in. balls, then roll in sugar.

Place 2 in. apart on ungreased baking sheets. Flatten slightly.

Bake for 10-12 minutes or until puffy and lightly browned.

Remove to wire racks to cool. Yield: 2-1/2 dozen.

These cookies are like ginger snaps, without the snap. They are soft, slightly chewy and full of sugar and spice!