Caramel cupcakes

Ingredients:
CUPCAKES:
125g butter
125g light brown sugar
5 ml caramel flavour
2 large eggs
175g plain flour
2 tsp baking powder
tin of caramel.

BUTTERCREAM:
125g lightly salted butter
225g icing sugar
5 ml caramel flavour

Method:
1. preheat the oven to 180c put the muffin cases in 10 muffin tins.


FOR THE CAKE: put the butter, sugar and caramel flavour in a bowl and whisk together until creamy and pale. whisk in the eggs and sift in the flour and baking powder, gently mix all the ingredients together until well blended. devide the mixture between the muffin cases and smooth the tops and bake in the oven for about 20 minutes. as soon as the cakes are cooked, generously inject each one with the caramel making sure the nozzle goes right to the centre of each cake. transfer to a wire rack to cool.

FOR THE BUTTERCREAM: put butter in a bowl and beat until smooth and flossy and pale, gradually sift and beat in the icing sugar until creamy and soft. mix in the caramel flavour. spoon in the butter icing into a large piping bag with a large closed star nozzle. pipe onto the cupcakes.

i made some caramel drops: line a baking tray with baking paper, put 50 g caster sugar in a small saucepan with 15 ml water. heat until sugars dissolved. then raise the heat. bring to the boil and simmer for about 5 minutes, without stirring. immediately pour over the prepared sheet in a thin stream to make drizzle patterns and drops. leave to cool, break into larger pieces of caramel and peel away smalled pieces.