Caramel chocolate chip muffins

Preheat the oven to 150°C (130°C, gas mark 3) and line a muffin tin with 10 muffin cases.

In a large bowl beat together the butter and sugar. Gradually add the milk, eggs and vanilla extract to the mix and continue to beat until light and fluffy.

Add the flour gradually and baking powder and beat until smooth.

Stir in the chocolate chips and spoon into the muffin cases.

Bake in the oven for 30-35 minutes until firm to the touch.

To make the cream cheese icing, beat the icing sugar and butter together on a medium speed until well mixed. Add all of the cream cheese and beat for 5 minutes or until you reached the desired consistency.

Fill a piping bag and decorate each muffin.

For the caramel syrup, place the caster sugar into a heavy based saucepan and place over a medium heat until the sugar starts to melt at the edges. Shake the pan occasionally and stir until all the sugar has melted. Add 2 tbsp cold water  and stir well. Use a spoon to drizzle over the top of the muffins.