Mix as the batter now starts to come together. Mix just until combined, then switch to a spatula and mix with a spatula to avoid overmixing the batter.
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.
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
