Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?


Makes 22 to 24 cupcakes

Cupcakes :
1 jar (14.5 ounces) red spiced apple rings, drained
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
3/4 cup water
1/2 cup vegetable oil
3 large eggs
45 to 50 caramels
1/3 cup evaporated milk
1 teaspoon vanilla extract
1/2 cup unsalted peanuts , chopped

To make cupcakes: Place a rack in the center of the oven and preheat the
oven to 350 degrees. Line 24 cupcake cups with paper liners.

Place the drained apple rings in the food processor and, using an on-off
pulse, finely chop them, about 15 seconds.

Place the cake mix, pudding mix, chopped apple rings, water, oil and
eggs in
a large mixing bowl. Blend with an electric mixer on low speed for 30
seconds. Stop the machine and scrape down the sides of the bowl with a
rubber spatula. Increase the mixer speed to medium and beat 2 minutes more,
scraping down the sides again if needed. The batter should look

Spoon or scoop 1/4 cup batter into each lined muffin cup, filling it two
thirds of the way full. (You will get between 22 and 24 cupcakes; remove
empty liners, if any.)

Bake the cupcakes until they’re golden and the top springs back when
pressed with your finger, 18 to 20 minutes.

Remove the pans from the oven and place them on wire racks to cool for 5
minutes. Run a dinner knife around the edges of the cupcake liners, lift
cupcakes up from the bottoms of the cups using the end of the knife, and
pick them out of the cups carefully with your fingertips. Place them on a
wire rack to cool for 15 minutes before glazing.

Meanwhile, prepare the caramel glaze: Unwrap the caramels and place them in
a medium-sized saucepan. Add the evaporated milk. Stir with a wooden spoon
over medium heat until all the caramels are melted, 5 to 6 minutes. Stir in
the vanilla.

Immediately spoon the warm caramel glaze over the top of each cooled
and sprinkle the chopped peanuts around the edges.

Push a craft stick in the center of each cupcake, if desired.

PER SERVING : 259 calories; 3 g protein; 39 g carbohydrates; 1 g fiber;
11 g
fat (2 g saturated); 29 mg cholesterol; 267 mg sodium

October 4, 2006 - Posted by | Apple Recipes, Apples, Bread Recipes, Breads, Cooking, Cooking and Food, Dessert, Events, Famous Recipes, Food, Fruit Recipes, Fruits, Halloween, Halloween Recipes, Recipe, Recipes, Specialty Breads

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