Vanilla, Caramel and White Chocolate Cupcakes

Makes 12

Ingredients
130g light brown sugar
130g butter
2 extra large eggs
130g flour
1/2t baking powder
1t vanilla extract.
3T milk

Place the sugar and butter in a food processor and mix for one minute. Add the eggs, vanilla, sifted flour, and baking powder. Process until combined. Add the milk one table spoon at a time.
Line 12 muffin tin holes with cupcake cases. Fill 2/3 full with the mixture.
Bake at 180C for 15-20 minutes. Allow to cool.

Topping
½ tin caramel or use homemade caramel sauce
50g Butter
125g Icing sugar
½ t vanilla extract
1T Milk
80g white chocolate

To make the vanilla icing, sift the icing sugar. Add the butter and vanilla. Mix until combined.
Scoop out the centre of each cupcake with a melon ball spoon. Fill each hole with caramel. Ice with vanilla icing using a palette knife or piping bag. Then decorate with white chocolate buttons or swirls.
Alternatively, omit the white chocolate decoration or use it in the cupcake mixture, and place ½t of caramel in the centre of each cupcake and pipe the icing around it.