Your batter should be well mixed with no lumps or dry ingredients visible. Line your cupcake pans with liners, then fill about three-quarters full of the batter. Once done, tap the pan on your counter to release any trapped air bubbles in the batter.
Bake a 180 °C for 18-19 minutes. Once baked, remove them from the oven and let them sit in the pan for a few minutes to cool down slightly, then take them out on a wire rack to cool down completely.
To make the caramel buttercream, in a mixing bowl, cream the butter until smooth, then add the caramel and continue mixing it until very smooth and blended.
Homemade Bread Without a Bread Machine
Bring the completely cooled cupcakes and pipe the caramel buttercream on top, then top with caramelised nuts and enjoy.
Ingredients;
60g/ 2Oz (1/4cup)Butter
95 g/ 3.3Oz Sugar
Salt a pinch
2 Whole Eggs (Beaten)
107g/ 3.8Oz Cake Flour
2g Baking Powder
0.5g Baking Soda
1.5gVanilla Powder
50ml Milk
