Makes 12 cupcakes

125g butter – softened

1 tsp vanilla essence

½ cup brown sugar

2 eggs

1 cup of plain flour

2 tsps of baking powder

¼ cup cream

Cream the butter, brown sugar and vanilla together until light and fluffy. Add the eggs one at a time, beating well each time. Add flour and baking powder, fold this into creamed mixture. Stir in the cream till combined. Spoon the mixture into 12 paper cupcake cases in a muffin tin. Bake cupcakes in a 180C preheated oven for 15 minutes or till a skewer comes out clean. Transfer to cooling rack to cool. Ice and decorate when cool. Enjoy!

Caramel Ginger Frosting

100g Butter

200g Brown sugar

1 tsp Vanilla essence

½ cup Cream

1 tbsp Golden Syrup

2 tsp ginger powder (optional but seems to cut the sweetness)

2 cups of icing sugar

Jersey Caramels sliced up for decoration

In a saucepan add the butter, brown sugar, golden syrup and vanilla essence. Melt the butter and stir over a low heat until the sugar dissolves. Bring the mix to the boil and reduce heat and cook for 2-3 minutes. Stir in the cream and ginger and leave to cool to lukewarm. Add the icing sugar and cool mixture completely. Beat the mixture with electric beaters until light and creamy, if the frosting is too stiff add a little more cream. Pipe or smear on your cupcakes and decorate with Jersey Caramels, you can also add caramel sauce to the top but beware this is for sweet tooth’s only! hehe