Caramel Buttercream Cupcakes

Method

1. Beat 150g butter and 150g caster sugar until pale and fluffy.
2. Add 3 eggs one at a time, beating well, then mix in 1 tsp vanilla.
3. Fold in 150g self-raising flour until just combined.
4. Divide between 12 cupcake cases and bake 18-20 minutes at 180°C until golden and springy.
5. Cool completely on a wire rack.
6. Beat 200g softened butter until soft, gradually add 400g icing sugar then 4 tbsp caramel sauce and 1 tsp vanilla to make smooth buttercream.
7. Pipe in a tight rose swirl using a large star nozzle.