Ingredients
- For the cupcakes
- 100g butter
- 125g castor sugar
- 2 eggs, beaten
- 1tsp vanilla extract
- 125g plain flour
- 1tsp baking powder
- 2tbsp full-cream milk
- for the topping
- 200g cream cheese
- 40g icing sugar
- 1tbsp full-cream milk
- 100g peanut butter
- 100g tinned caramel (like NestléCaramel Treat)
- pinch sea salt flakes
- you will need
- 12-hole cupcake tray, 12 paper cupcake cases, and a piping bag (optional)
Instructions
- Heat the oven to 180°C, 160°C fan.
- To make the cupcakes, beat the butter and sugar until pale and light, gradually beat in the eggs, mix in the vanilla then fold in the flour.
- Mix in the milk, half the amount at a time, then fill the paper cases tray with the mixture and bake in the oven for 12 to 15 minutes or until springy and lightly golden.
- To make the topping, mix the cream cheese and icing sugar in a bowl until smooth, then beat in the milk and peanut butter. Then, gently fold in the caramel to create a ripple effect if you’re spreading the frosting. Or put the caramel in one side of the piping bag and the cream cheese mix in the other so they come out in a swirl when piped.
- Once the cakes have cooled, add the topping and sprinkle over a little sea salt.
