Prep:
1. Preheat your oven to 350°F (180°C). Line a cupcake tin with cases.
Cupcake Batter:
1. Cream together the butter and sugar until fluffy.
2. Whisk in the eggs and vanilla extract.
3. Gently fold in the self-raising flour.
Bake:
1. Distribute the batter evenly among the cupcake cases.
2. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
3. Allow the cupcakes to cool completely.
Caramel Core:
1. Hollow out a small section in each cupcake and fill it with caramel sauce.
Buttercream:
1. Whip together the buttercream ingredients until smooth, adding the caramel flavouring and milk to achieve the desired consistency.
Decorate:
1. Decorate each cupcake with a generous swirl of buttercream.
2. Optionally, sprinkle chopped salted caramel fudge on top.
3. Drizzle each cupcake with additional caramel sauce for an extra indulgent touch.
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