125g Soft butter/stork
125g Caster sugar
1 tsp Vanilla Extract
125g Self Raising Flour
2-3 Tablespoons Milk
1 tin of tinned caramel (Dulce De Leche) (you will have some leftover but this is no bad thing – gorgeous drizzled over ice cream, pancakes, waffles, brownies need I say more!)
Preheat oven to 190C. Cream the butter and sugar together until very light and fluffy. Add the eggs, one at a time followed by the vanilla extract. Beat until the mixture is smooth. Sift in the flour then add enough milk to loosen the batter. Spoon into cupcake cases and bake for 15-20 minutes or until risen and golden.
Leave to cool on a wire rack. When the cupcakes are cold, use an apple corer or a sharp knife to cut a hole in the middle. Fill the holes with your tinned caramel.
Caramel Buttercream *You may end up with some buttercream leftover after piping your cupcakes, it depends how generously you want to ice them. I’m going to try and freeze the leftover buttercream (which apparently works well!) and use it to top an apple cake in the near future 😉
350g Icing Sugar
100g very soft butter
2 Tablespoons Milk
50g Tinned Caramel (Dulce De Leche)
Using an electric mixer, gradually whisk the icing sugar and butter together (not on a high speed otherwise you and your kitchen will be covered in a cloud of icing sugar!). When it is pretty well combined add the milk and tinned caramel. Whisk on a high speed until very light and fluffy. It’s time to ice your cupcakes! I used a Wilton 1M tip 🙂