preheat the oven to 180c/160c fan oven and add 12 cake cases to a 12 section cupcake/muffin pan.

In a mixer cream together the butter and the sugar. Then add the eggs and milk and beat again.

Remove the bowl from the mixer, Sift and then fold the flour and baking powder into the mixture.

Divide the mixture evenly between the cake cases and bake in the oven for 15-18 minutes or until a skewer inserted in the center of a cake come out clean. Leave the cakes to cool.

To make the buttercream add the butter to the bowl of your mixer and beat until pale and fluffy. Turn the mixer down low and gradually add the icing sugar. when it's all combined add the salted caramel and beat for a couple of minutes until light and fluffy.

Get your cooled cupcakes and a small sharp knife and cut a little piece out the top of each cake to make a space for the salted caramel. Spoon the caramel for the filling into the welled out cupcakes keeping back just enough to drizzle on the tops of the cakes.

Add your buttercream to a piping bag fitted with a star nozzle and pipe some lovely big swirls onto the top of all the cakes. Finish them off by drizzling the tops with the caramel you kept back! All done and ready to eat!