1 c brown sugar
1 tsp vanilla extract
1 1/2 C Flour
1 1/2 tsp baking powder
1/2 C warm milk
Cream together butter and sugar. Add vanilla, then eggs one at a time, beating well between each
Sift in flour and baking powder. Pour in milk and mix until incorporated.
Divide between 12 cupcake cases and bake at 180C until they spring back when touched – about 12-15mins.
Beat together soft butter, caramel sauce and icing sugar for about 5 mins until light and fluffy.
Add in salt to your taste (you may need another pinch!)
Pipe swirls onto your cooled cupcakes with the buttercream – I used a Wilton 1M tip. Stick caramel corn onto your icing.