Salted Caramel Cupcakes

110g Butter, softened

110g Soft Light Brown Sugar

1 Teaspoon Vanilla Extract

2 Medium Eggs, beaten

110g Self-Raising Flour

Pinch of Baking Powder

For Salted Caramel

100g Butter

150ml Double Cream

200g Soft Brown Sugar

4 Tablespoons Golden Syrup

1 Teaspoon Lemon Juice

1 Teaspoon Sea Salt (More or less to taste)

Add all the ingredients to a pan over a medium heat, stirring well until all the ingredients are melted / dissolved. Bring the pan to the boil and continue to cook, stirring continuously, until the mixture thickens. Remove from the heat, the mixture will thicken further as it cools.

Add two tablespoons to buttercream made with 250g icing sugar and 150g butter. The salted caramel can also be added to a cream cheese frosting made with 100g cream cheese, 50g butter and 250g icing sugar.