Page 199 - Cupcakes

4. Meanwhile, prepare the caramel glaze: Unwrap the caramels and place them

in a medium-size 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.

the CupcakeDoctor says...

These cupcakes are perfect for fall parties, and they look beautiful lined up
on a wooden tray. If you don’t like the flavor of spiced apples, substitute 1½

cups finely chopped fresh peeled apple instead.

5. Immediately spoon the warm caramel glaze over the top of each cooled
cupcake and sprinkle the chopped peanuts around the edges. Push a craft stick in
the center of each cupcake, if desired. The cupcakes are ready to serve.

Store these cupcakes, in a cake saver or under a glass dome, at room
temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze
them (without the craft sticks), wrapped in aluminum foil or in a cake saver, for
up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.