Caramel button cupcakes

• butter↗175g g

  softened

• light muscovado sugar↗175g g
• large eggs↗2
• self-raising flour↗175g g
• milk↗2 tbsp tbsp
• homemade caramel

  buttons (see recipe in tips, below)

• can Nestlé Carnation Caramel397g g
• tub full-fat cream cheese200g g
• salted butter↗100g g

  softened

• golden icing sugar↗450g g

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. Put the butter and sugar into a mixing bowl, cream with an electric whisk until smooth and pale. Add the eggs and whisk again, then add the flour and milk, and mix with a spatula until well combined. Divide the mixture between the muffin cases. Bake for 18-20 mins until springy and a skewer comes out clean. Leave to cool.

2. 2

   Mix 140g of the Carnation Caramel with the cream cheese, butter and icing sugar with an electric hand whisk, until smooth. Chill for 10 mins. Cut a hole in the centre of each cupcake (we used an apple corer) and fill with remaining Carnation Caramel. Transfer the icing to a piping bag fitted with a round nozzle and swirl over the cupcakes. Will keep for 3 days if kept in the fridge.