| Ingredient | Method |
| Cupcakes: 90g all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 20g dark brown sugar 10g granulated sugar 60g unsalted butter 1 large eggs, must be at room temperature 1 teaspoon vanilla extract 60 ml buttermilk | 1. In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes. Add the eggs and vanilla. Beat until combined. Slowly mix in the dry ingredients until no flour remains. Slowly stir in the buttermilk. Do not overmix the batter. 2. Fill each cupcake liner about 2/3 full, dividing the batter between all 8. Bake cupcakes for 25-30 minutes, 180C degrees. Let the cupcakes cool before frosting, about 1 hour. 3. When the cupcakes have cooled completely, use a paring knife to remove a small piece from the top of each cupcake (keep the pieces). Spoon about 1/2 teaspoon of caramel sauce into each cupcake and replace the tops. 4. Make the frosting: in a large bowl or the bowl of a stand mixer, cream butter until fluffy, about three minutes. Mix in powdered sugar. Beat in about ½ tbsp of caramel sauce. Pipe frosting onto filled cupcakes. Serve at room temperature. |
| Filling and Frosting: caramel sauce 50g unsalted butter, at room temperature 15g powdered sugar | Mix and beat well |
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