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Salted Caramel Cupcakes

Recipe Submitted By: bakingmad

These Salted Caramel Cupcakes are truely mouthwateringly good.

150 grams	Butter at room temperature
150 grams	Golden Caster Sugar (Billington's)
3	Free Range Eggs (Happy Eggs) beaten
150 grams	Self Raising Flour (Allinson Nature Friendly)
0.50 tsp	Baking Powder
1 tsp	Pure Vanilla Extract Blend (Nielsen-Massey)

For the buttercream:

50 grams	Butter
200 grams	Golden Icing Sugar (Billington's)
	A generous pinch sea salt flakes

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Heat the oven to 180c, 160c fan, gas 4. Line a cup cake tin with 12 paper cupcake cases.
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
Stir in the flour, baking powder and vanilla extract until smooth
Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.
To make the buttercream place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and beat until smooth. Stir in the sea salt flakes. Place in a piping bag with a large star nozzle and pipe on top of the cakes.