250g butter / good quality margarine
1 cup brown / white sugar
2 cups self-raising flour
1/4 cup milk
2 tsp caramel essence
Beat butter and sugar until creamy.
Beat in eggs.
Mix in the flour and milk until smooth.
Mix in caramel essence.
Divide equally between 24 cupcakes cases and bake in a preheated oven at 180 C for +-14 minutes.
Cool completely before icing.
3 cups of icing sugar with
1 tsp caramel essence and
Beat in 1-2 tbs milk to make creamy.
Colour as desired and ice cupcakes accordingly😉
Prepared, tried and tested by: Irene Dasari