Caramel Apple Cupcakes

Ingredients

• 0.3 teaspoon baking soda 
• 1 teaspoon baking soda 
• 1 cup t brown sugar dark packed
• 0.5 cup butter melted
• 1 cup butter 
• 1 tablespoon plus light
• 16 oz t brown sugar dark
• 2 large eggs 
• 0.5 cup evaporated milk 
• 4 large apples i use 2 granny smith apples peeled chopped
• 1 cup granulated sugar 
• 2 teaspoon ground cinnamon 
• 1 cups baking mix 
• 24 servings pecans toasted
• 4 cups powdered sugar 
• 1 teaspoon salt 
• 1 teaspoon vanilla extract 
• 2 cups flour all-purpose

Equipment

• bowl
• sauce pan
• oven
• hand mixer

Directions

1. Preheat oven to 350 degrees. Stir together first 5 ingredients in a large bowl until blended.
2. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple.
3. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
4. Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
5. To prepare frosting, melt butter in a 3-qt. heavy saucepan over medium heat.
6. Add brown sugar; bring to a boil, stirring constantly. Stir in evaporated milk, baking soda, and corn syrup; bring to a boil.
7. Remove from heat, and let cool completely (about 1 hour).
8. Transfer to a bowl. Gradually add powdered sugar to caramel mixture, beating at medium speed with an electric mixer until blended. Beat at high speed 2 minutes or until creamy. Use immediately. Makes 3 cups.
9. Frost each cupcake with Old-Fashioned Caramel Frosting. Top each with toasted pecans and, if desired, 1 fresh crab apple.