Ingredients

225g self raising flour
225g butter
225g brown sugar
4 eggs
1/4 tsp salt
1/4 tsp mixed spiced
Frosting
200g caster sugar
120ml water
50g unsalted butter
115ml double cream
1/2 tsp salt
250g butter
500g icing sugar

Method

• Preheat your oven to 170˚C and prepare a muffin tin with cupcake liners
• In a large mixing bowl, combine the butter, eggs, and sugar (not to worry if it looks curdled).
• Add the flour and fold in. Once fully mixed, add the salt and spice.
• Evenly distribute the mixture in the cupcake liners and bake for 20-25 minutes, or until a skewer comes out clean.
• While they’re baking, make a start on the frosting.
• In a large saucepan, combine the sugar and water and cook on medium heat for 3-5 minutes until the sugar is completely dissolved.
• Add the butter and bring the mixture to a boil, but do not stir.
• Allow the mixture to caramelise, which will take around 10-15 minutes until is a rich caramel colour.
• Remove the mixture from the heat and immediately stir in the cream, being careful as it will bubble.
• Add the salt and allow the caramel to cool.
• Whisk the butter for the frosting with an electric whisk until pale and fluffy.
• Add the icing sugar in three parts, whisking throughout.
• When the caramel sauce is completely cooled, add 100ml and whisk in.
• When the cupcakes are cooled, decorate with the icing and enjoy.