Page 197 - Cupcakes

ASSEMBLY TIME: 15 MINUTES

24 paper liners for cupcake pans (2½-inch size)

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

¾ cup water
½ cup vegetable oil

3 large eggs

GLAZE:

45 to 50 caramels (from a 14-ounce bag)

⅓ cup evaporated milk
1 teaspoon pure vanilla extract
½ cup unsalted peanuts, chopped

24 wooden craft sticks (optional)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24
cupcake cups with paper liners. Set the pans aside.

2. Prepare the cupcake batter: Place the drained apple rings in the food processor

and in on-off pulse motions finely chop them, 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 well combined. Spoon or scoop ¼ cup batter into
each lined muffin cup, filling it two thirds of the way full. (You will get between
22 and 24 cupcakes; remove the empty liners, if any.) Place the pans side by side
in the oven.

3. Bake the cupcakes until they are golden and the top springs back when lightly