Caramel Apple Cake Pops

I love all things Fall, and caramel apples definitely have a permanent place on that list. However, I don't like having my teeth embedded in sticky caramel trying to get a bite. I guess I could cut it with a knife, but that seems to take away the fun.

*ahem* Anyway...

This cake is super apple filled, and the cake pops are delicious and adorable!

For the Cake:

- 2 eggs

- 1/4 c. melted butter

- 3/4 c. apple sauce

- 2 c. white sugar

- 1 tsp vanilla extract

- 2 c. all purpose flour

- 1 tsp baking soda

- 1/2 tsp salt

- 2 tsp cinnamon (optional)

- 4 c. apples, diced into small pieces

To make them cake pops:

- Caramels (I ended up needing 2 bags!)

- Sticks

- Red Fondant

- Toppings to go on the apples

*** Topping ideas: Crushed nuts, mini chocolate chips, mini M&Ms, crushed pretzels, crushed cookies, crushed candy bars, small dried marshmallows, etc.

Mix the melted butter into the sugar. It won't cream together, but will become sort of crumbly.

Add the apple sauce, vanilla, and the eggs. Mix until well combined.

In a separate bowl, mix together the flour, baking soda, salt and cinnamon.

Add to the wet ingredients, and mix again until well combined

Add the chopped up apples.

Add the mixture to a 9x13 pan and bake for about 45 minutes.

I made them cupcakes so they would cook and cool faster. I ended up with 24 cupcakes. It took about 18 minutes for each pan of 12 cupcakes.

Mash it together and scoop into balls. The cake should hold together by itself - but if it needs some help, you can add some melted butter or frosting until it sticks together.

Allow the cake balls to cool completely before moving on to the next step.

Take a small amount of red fondant. Roll it flat, and wrap it around 1 of your cake balls - careful to avoid air pockets. Pinch off any excess fondant. Roll the ball between your palms to smooth out any cracks or wrinkles.

Carefully form this ball into an apple shape. I just used my little finger to dent in the top, and tapered the bottom some.

Add your cake pop sticks to your little apples.

Stick these into the freezer for 20 minutes or the fridge for an hour or so. They need to be cool enough to dip into the caramel.

Have your toppings ready and easily accessible.

My caramel had directions to prep it for dipping apples. For one 11oz bag of caramels, it had me add 2 tbsp of water, and heat it until melted. I microwaved it in 30 second intervals, making sure to stir well each time, until it was completely melted.

(If your caramel is too hot, it will melt your fondant! I had to rewarm my caramel several times while dipping all my cake pops.)

Dip each cake pop into the caramel, and let some of the excess drip off. Immediately roll the pop into your topping.

Set aside on parchment paper. I dipped about 5 pops, then moved them to the freezer to quickly cool, so the caramel wouldn't have the chance to melt the fondant.