homemade caramel buttons (see recipe in tips, below)
397g can Nestlé Carnation Caramel
200g tub full-fat cream cheese
100g salted butter, softened
450g golden icing sugar
Homemade caramel buttons: Step one
Place 2 x 30g Caramac bars into a bowl and melt in short blasts in the microwave, stirring every 20 secs or so. Place 10 soft toffees in a saucepan with a splash of milk and gently heat until melted. Transfer to a piping bag.
Homemade caramel buttons: Step two
Line a baking tray with baking parchment and spoon small blobs of the melted Caramac on top. Swirl the toffee sauce over the Caramac discs and leave to set.
Heat oven to 180C/160C fan/gas 4 and
line a 12-hole muffin tin with cases. Put
the butter and sugar into a mixing bowl,
cream with an electric whisk until smooth
and pale. Add the eggs and whisk again,
then add the flour and milk, and mix with
a spatula until well combined. Divide the
mixture between the muffin cases. Bake
for 18-20 mins until springy and a skewer
comes out clean. Leave to cool.
Mix 140g of the Carnation Caramel with
the cream cheese, butter and icing sugar
with an electric hand whisk, until smooth.
Chill for 10 mins. Cut a hole in the centre
of each cupcake (we used an apple corer)
and fill with remaining Carnation Caramel.
Transfer the icing to a piping bag fitted with
a round nozzle and swirl over the cupcakes.
Will keep for 3 days if kept in the fridge.