Dulce de leche filled cupcakes.

Ingredients

150g Plain Flour

150g Caster Sugar

150g Softened Butter

1 397g can Carnation caramel

1 1/2 tsp baking powder

2 eggs

130ml milk (preferably whole milk)

1 tsp vanilla

1/2 tsp sea salt, ground (x2)

Frosting

1 pack Philadelphia cheese 200g

caramel (remainder of the can)

1/2 tsp ground sea salt

1/2 tsp vanilla extract

Chopped salted peanuts

Cupcakes can be dainty pretty things, and it is for precisely this reason that I usually avoid making them. But it's Christmas, so what the hell, cupcakes it is!

Preheat the oven to 170. Add sifted flour, baking powder, sugar, salt and butter to a mixing bowl. Mix with paddle attachment. Then pour in half of the milk and mix together (do not overbeat!)

       In a separate bowl whisk the eggs with the remaining half of the milk. Add vanilla.

         Pour this into the flour mixture with the mixer on slow speed, mix until combined. The mixture should be lump free and all ingredients properly combined.

                    Use an ice-cream scoop to ensure all cupcakes are the same size, and add mixture to cases (I used silicone ones here).

                        Bake for approx. 25 mins (start checking them after 18-20 mins). A cake skewer should  come out clean.

 

                                                
                                                                          The cupcakes will be pleasingly golden on top.

                                                                            Remove from cases and place on a rack to cool.

                                         

Using a small knife, carefully cut a cone-shaped round from the top of the cupcakes.

                                 Beat the caramel with a spoon to make it less thick, then add a dash of vanilla extract and  approx. 1/2 tsp ground sea salt (I used a pestle and mortar to make the salt finer for even distribution). My intention here was not a salted caramel, but if that is your aim add more salt to taste.

Add around a teaspoon of mixture to the cavity. Then cut off the tip of the cone shaped cut-out and put the lid back on, lightly squashing it down.

             

To make the frosting whip the cream cheese and the remaining caramel together with vanilla and salt.

Top the cupcakes with frosting using a spoon or a pallet knife (or piping bag if you are so inclined). Decorate with edible glitter and any other decorations you like. The frosting is quite wet and may start to dribble down the sides (these are messy little things to eat, but no matter).
  

I serve these cupcakes on a platter with a bowl of chopped salted peanuts for people to sprinkle on top. The cupcakes are quite sweet and the salted nuts really cut through the sweetness whilst adding a crunchy element. Serve with a nice strong cup of tea.