Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare cake batter according to package directions; fold in apples. fill 12 greased or paper-lined jumbo muffin cups (texas-size) three-fourths full. bake at 350 degrees f. for 20 minutes or until a toothpick comes out clean. cool for 10 minutes before removing from pans to wire racks to cool completely. in a saucepan, melt the caramels and milk over low heat until smooth. cool for a little bit so when you ice the cupcakes the caramel won't drip down the sides. spread caramel over cupcakes. sprinkle with pecans. insert a wooden stick into the center of each cupcake.

Target recipe: preheat oven to 350°f. grease an oblong 9x13-inch cake pan and set aside. in a mixing bowl, stir together the cake mix, oats, pecans, cinnamon and butter until crumbly (as you would for making streusel). mix in the apples and spread into the cake pan. bake for 45-50 minutes or until the top is golden brown. the color is more important than the cooking time since ovens can vary slightly and the baking times are an estimate. warm caramel in a pyrex cup in the microwave 10 seconds or until hot. drizzle over crisp. serve crisp warm with sugar-free ice cream.