"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw


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This recipe for CANDY APPLE CUPCAKES, by , is from Connie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Rich


3 cups all purpose flour
2 tsp baking soda
2 tsp pumpkin pie spice
tsp cinnamon
tsp salt
1 cups unsweetened applesauce
1 cup packed light brown sugar
cup granulated sugar
cup unsalted butter, melted
cup sour cream
2 large eggs

1 package (14 oz) 50 caramel candies
2 Tbsp heavy cream
Ice cream sticks

Garnish: Red Jimmie or sprinkles

Heat oven to 350 degrees You'll need 24 muffin cups lined with paper liners. Cupcakes: Combine flour, baking soda, pumpkin pie spice, cinnamon and salt in a medium bowl.

Beat applesauce, sugars, butter, sour cream and eggs in a bowl with mixer or low speed just to combine. Beat in flour mixture until well blended.

Divide batter among muffin cups. Bake 30 minutes until a wooden pick inserted in cupcakes comes out clean. Cool in pan on wire rack for 5 minutes. Remove from pan. Cool completely.

Glaze, Heat caramels in a medium saucepan over low heat, stirring frequently, until melted, until melted. Add heavy cream and stir until combined. Cool 2 minutes. Working quickly, while mixture is still warm, spread top of each cupcake with 2 tsp of glaze. If glaze gets hard to spread, heat on low, stirring until more melted. Insert an ice cream stick into center and top with jimmies or sprinkles, if using. Place in a freezer for 5 minutes to set.

Note: Cupcakes should be glazed and served the same day .




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